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Pickled, potted, and canned : how the art and science of food preserving changed the world

Author: Sue Shephard
Publisher: New York : Simon & Schuster, [2001]
Edition/Format:   Print book : English
Database:WorldCat
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Document Type: Book
All Authors / Contributors: Sue Shephard
ISBN: 0743216334 9780743216333
OCLC Number: 904554535
Notes: "Originally published in Great Britain in 2000 by Headline Book Publishing, Ltd."--T.p. verso.
Description: 366 pages : illustrations ; 25 cm
Contents: 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.
Responsibility: Sue Shephard.

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