Title
Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Selfreliance Series)
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More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji AltLopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. Youll never look at a jar of strawberry jam the same way.Chapters include information on freezing, pressure canning, hotwater bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, smallscale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What topics are covered in 'Preservation: The Art and Science of Canning, Fermentation and Dehydration'? A: The book covers various methods of food preservation including canning, fermentation, dehydration, freezing, smoking, and curing.
- Q: Who is the author of this book and what is her background? A: The author is Christina Ward, a certified Master Food Preserver who teaches preservation classes and mentors urban farmers and small-scale food producers.
- Q: Is this book suitable for beginners in food preservation? A: Yes, the book is designed to be easy to understand, making it suitable for beginners as well as those with more experience.
- Q: What makes this book different from other cookbooks on preservation? A: It combines scientific concepts with practical recipes, demystifying the processes of food preservation beyond simple recipes.
- Q: How many pages does the book have? A: The book has a total of 400 pages.
- Q: What is the binding type of this book? A: The book is available in paperback binding.
- Q: When was 'Preservation: The Art and Science of Canning, Fermentation and Dehydration' published? A: The book was published on June 20, 2017.
- Q: Does the book contain recipes? A: Yes, it includes highly adaptable recipes that demonstrate various preservation techniques.
- Q: Is there a foreword or contribution from other experts? A: Yes, it features a foreword by Nancy Singleton Hachisu, an expert in Japanese food traditions.
- Q: What can readers expect to learn from this book? A: Readers can expect to learn safe and effective methods of food preservation, along with a deeper understanding of the science behind these techniques.