Autorentext

Julia Skinner, PhD is an award-winning food writer and culinary business owner, writing coach, fermentation and culinary educator, and food historian. Her book, Our Fermented Lives, won a silver Nautilus Award and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Her latest book, The Fermentation Oracle, was a gold Nautilus Award winner. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, offering unique and playful culinary courses, and Roots + Branches writing and creativity coaching. She has a PhD in Library & Information Science, a graduate certificate in Book Art and Book History from the University of Iowa Center for the Book, and lives between Atlanta, GA and Cork, Ireland. 

Klappentext

The must-have reference guide to all the methods used for preserving every type of food—from canning vegetables to making fruit wines to curing meat—with more than 250 recipes and creative zero-waste options.

Featuring clear step-by-step instructions and original photography, *Essential Food Preserving *is organized by type of food, with multiple preservation methods for each one, so you can preserve almost anything in a variety of ways, including:

• Canning
• Fermenting
• Brewing beer, wine, and vinegar
• Pickling
• Making jams and jellies
• Drying
• Smoking
• Cold storage Food-preserving expert Julia Skinner focuses on minimizing waste; every part is used, including the byproducts of processes. Just as important as her comprehensive approach is Julia’s expert curation of the topic and creative recipes that go beyond the basics. 

Inhalt

Preface
Introduction: Your Food Preservation Journey

Part 1: Food Preservation Techniques
   Chapter 1: Pantries, Root Cellars, Refrigeration, Freezing
   Chapter 2: Canning
   Chapter 3: Fermentation and Pickling
   Chapter 4: Syrup, Jam, Jelly, and Other Sweet Preserves
   Chapter 5: Drying and Smoking

Part 2: Recipes and Strategies for Every Type of Food
   Chapter 6: Vegetables
   Chapter 7: Fruit
   Chapter 8: Grains and Legumes
   Chapter 9: Dairy, Meat, Seafood, and Eggs
   Chapter 10: Other Preserving Experiments

Conclusion: Preserving in Community
Acknowledgments
Resources
Index