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Index
Cover Page
Title Page
Copyright Page
Contents
Foreword to the New Edition: In the Presence of the Past
Foreword to the First Edition: The Poetry of Food
Preface: How this Book Came to Be
Introduction: Preservation without Nutrient Loss
Chapter 1: Preserving in the Ground or in a Root Cellar
Chapter 2: Preserving by Drying
Chapter 3: Preserving by Lactic Fermentation
Chapter 4: Preserving in Oil
Chapter 5: Preserving in Vinegar
Chapter 6: Preserving with Salt
Chapter 7: Preserving with Sugar
Chapter 8: Sweet-and-sour Preserves
Chapter 9: Preserving in Alcohol
Appendix: Which Method for Preserving Each Food?
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