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Diane Publishing Books
Pickled, Potted & Canned: The Story of Food Preserving
Sue Shephard (au). The history of food preserving is, quite simply, the story of civilization itself. This book weaves together the stories of the inventors & key developments of food preservation in a detailed narrative that spans centuries & continents. It is a tale filled with unusual characters, old legends & new revelations. Describes how Attila the Hun & his men ‘gallop cured’ their meat, how cooks became chemists & chemists became cooks, how men made or lost fortunes & some even lost their lives. From the primitive techniques of drying & salting to the latest methods, this book gives us an insight into the histories, cultures & ingenuity of people in their struggle to invent new ways to ‘cheat the seasons’. 100+ illustrations.
Calendars & Constellations of the Ancient World
Gates of the Alamo
Live Now, Age Later: Proven Ways to Slow Down the Clock
Around the American Table: Treasured Recipes & Food Traditions from the American Cookery Collections of the New York Public Library
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