Beyond Canning
New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before
Seiten
2016
Voyageur Press (Verlag)
978-0-7603-4865-9 (ISBN)
Voyageur Press (Verlag)
978-0-7603-4865-9 (ISBN)
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Beyond Canning is perfect for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set with recipes for preservation and uses for their results.
If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey!
Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire.
A deep dive into multiple methods of home preserving, this book features unexpected flavors, smart techniques, and root-to-stalk recipes to give you practical ways to eat better and reduce waste.
You will not want to miss the wide variety of techniques!
- Vinegar preserving that goes beyond pickles.
- Water bath canning for new tastes and textures.
- Do you like kimchi? You''ll love recipes to ferment and culture for amazing results and a world of variety.
If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey!
Featuring techniques and ingredients sure to open your mind, Beyond Canning is an invaluable resource for home preservers and small-scale homesteaders who know the basics but are looking to expand their skill-set and repertoire.
A deep dive into multiple methods of home preserving, this book features unexpected flavors, smart techniques, and root-to-stalk recipes to give you practical ways to eat better and reduce waste.
You will not want to miss the wide variety of techniques!
- Vinegar preserving that goes beyond pickles.
- Water bath canning for new tastes and textures.
- Do you like kimchi? You''ll love recipes to ferment and culture for amazing results and a world of variety.
Autumn Giles is a freelance food writer, recipe developer, and photographer. She blogs at Autumn Makes & Does (www.autumnmakesanddoes.com) and is a regular contributor to Serious Eats. Her food-related work has been featured on or appeared in the New York Times, Modern Farmer, Food52, BuzzFeed, Easy Eats, The Heritage Radio Network, Kaufmann Mercantile, Good. Food. Stories, iVillage, Cosmo, and others.
| Erscheint lt. Verlag | 4.2.2016 |
|---|---|
| Zusatzinfo | 79 color photos & 23 illustrations |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| ISBN-10 | 0-7603-4865-0 / 0760348650 |
| ISBN-13 | 978-0-7603-4865-9 / 9780760348659 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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