Offers information on canning and preserving foods using traditional and new low-tech methods, along with recipes that feature preserved foods.
In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that a…
Offers information on canning and preserving foods using traditional and new low-tech methods, along with recipes that feature preserved foods.
The kitchen ecosystem starts with cooking the freshest ingredients you can find and, while you're at the stove (and have your pots out), preserving and harnessing leftover components to use in future dishes. Bones, shells, and stems create stocks; the extra juices from canning f…
A scientific and cultural exploration of one of one of the most provocative and sought-after foods on Earth examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen.
A scientific and cultural exploration of one of one of the most provocative and sought-after foods on Earth examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen. Publisher description: MYCOPHILIA surveys all of the new science in the field of mycolo…