Christina Ward

Preservation: The Art and Science of Canning, Fermentation and Dehydration (eBook, ePUB)

• Format: ePub

Produktbeschreibung

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Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious.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.

Forward 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 Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. You'll never look at a jar of strawberry jam the same way.

Chapters 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.

Christina Ward teaches 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.

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Produktdetails

• Verlag: Process
• Erscheinungstermin: 11. Juli 2017
• Englisch
• ISBN-13: 9781934170717
• Artikelnr.: 59240376

Autorenporträt

Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including: Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more.
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.

Inhaltsangabe

Table of Contents
History of Food Preservation Science
Modern Science and food preservation
Pathogens and Foodborne Illness
4. Preservation Methods
a. Hot Water Bath Canning
b. Steam Canning
c. Pressure Canning
d. Dehydrating
e. Fermentation
5. Tools
6. What Can be Preserved and what's the best method? (including That Which
Cannot Be Canned)
7. Recipes and Techniques
a. Jams & Jellies
American style
European style (and how to adapt those techniques to American safety
standards)
Asian Styles (and how to adapt those techniques to American safety
standards)
b. Pickles
American
European
Asian
c. Sauces, Condiments, Syrups
d. Dehydration
Fruits & Vegetable
Meats (Jerky)
e. Pressure Canning
Vegetables
Meats
Soups & Stews
8. Safe Storage
9. Glossary of terms
10. Resources