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Pickled, potted, and canned: how the art and science of food preserving changed the world
Pickled, potted, and canned: how the art and science of food preserving changed the world
Author
Shephard, Sue
Publisher
Simon & Schuster
Publication Date
[2001]
Language
English
Book
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Table of Contents
From the Book
Drying
Salting
Pickling in vinegar
Smoking
Fermenting
Milk production
Sugar
Concentrates
Pies, pots, and bottles
Navy blues
From cooks to chemists
Canning
Great journeys
Refrigeration and freezing
Dehydration and beyond
Feast or famine.
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Subjects
Subjects
Canning and preserving
Canning and preserving -- History
Food
Food -- Preservation -- History
History
Preservation
More Details
ISBN
9780743216333
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