Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before - Paperback
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Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before
"This is a book that caters to the real-life canner in all of us." - John Becker and Megan Scott, Joy of Cooking editorial team
If you're looking for Hot & Sour Cherry preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use...
Autumn Giles is a freelance food writer, recipe developer, and photographer. She blogs at Autumn Makes & Does (www.autumnmakesanddoes.com) and is a regular contributor to Serious Eats. Her food-related work has been featured on or appeared in the New York Times, Modern Farmer, Food52, BuzzFeed, Easy Eats, The Heritage Radio Network, Kaufmann Mercantile, Good. Food. Stories, iVillage, Cosmo,...
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