{"product_id":"preservation-the-art-and-science-of-canning-fermentation-and-dehydration-process-self-reliance-consortium-contributors-ward-christina-author-hachisu-nancy-singleton-introduction-by","title":"Preservation: The Art and Science of Canning, Fermentation and Dehydration by Christina Ward","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePreservation: The Art and Science of Canning, Fermentation and Dehydration by Christina Ward, Nancy Singleton Hachisu (Introduction)\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan id=\"pd-product-id\"\u003e1934170690\u003c\/span\u003e   \u003cspan\u003e \u003c\/span\u003e\u003ca\u003e\u003c\/a\u003e\u003cstrong\u003eEAN:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e9781934170694\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003cspan\u003e Process\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePaperback\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003ePub Date:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eJune 20, 2017\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003ePhysical Info:\u003c\/strong\u003e\u003cspan\u003e 1.0\" H x 8.9\" L x 6.0\" W (1.32 lbs) 400 pages\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e*Out of Print, Used, Very Good Condition\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMore than a cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePreservation: The Art and Science of Canning, Fermentation and Dehydration\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003edemystifies 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.\u003c\/p\u003e\n\u003cp\u003eFueled 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.\u003c\/p\u003e\n\u003cp\u003eForeward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePreserving the Japanese Way\u003c\/i\u003e, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePreservation: The Art and Science of Canning, Fermentation and Dehydration\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the guide you never knew you needed. You'll never look at a jar of strawberry jam the same way.\u003c\/p\u003e\n\u003cp\u003eChapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChristina Ward\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eteaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"Summer Beam Books","offers":[{"title":"Default Title","offer_id":49459557171510,"sku":"","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0745\/2301\/7526\/files\/71xaDxrxrTL._SL1350.jpg?v=1734483528","url":"https:\/\/www.summerbeambooks.com\/products\/preservation-the-art-and-science-of-canning-fermentation-and-dehydration-process-self-reliance-consortium-contributors-ward-christina-author-hachisu-nancy-singleton-introduction-by","provider":"Summer Beam Books","version":"1.0","type":"link"}