Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series). Cet article n’est pas disponible.
43 évaluations par Goodreads
Langue : anglais
Edité par Process, 2017
Série : Livre 11 sur 12 - Self-reliance
- Livre broché
- Occasion
Vendeur : Sharehousegoods, Colgate, WI, Etats-UnisSharehousegoods
Vendeur avec une évaluation de 5 étoiles
Vendeur AbeBooks depuis 4 février 2013
Indisponible
Livre broché
Etat: Occasion - Comme neuf
EUR 53,74
A propos de cet article
This book is unread with a few shelving bumps.
N° de réf. du vendeur MO-26-06-00105
- Titre
- Preservation: The Art and Science of Canning, Fermentation and Dehydration (Process Self-reliance Series)
- Auteur
- Ward, Christina
- Éditeur
- Process
- Année de publication
- 2017
- État de l'article
- Like New
- Reliure
- Couverture souple
- Langue
- anglais
- ISBN à 10 chiffres
- 1934170690
- ISBN à 13 chiffres
- 9781934170694
- Série
- Livre 11 sur 12: Self-reliance
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, 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.
« Synopsis » peut appartenir à une autre édition de cet ouvrage.
Présentation de l'éditeur
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, 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.
« A propos de ce titre » peut appartenir à une autre édition de cet ouvrage.