{"title":"William V Cruess","description":null,"products":[{"product_id":"syrup-from-sweet-sorghum-book-william-v-cruess-9781447463931","title":"Syrup from Sweet Sorghum","description":"This antiquarian volume contains a concise treatise on the production of syrup from sweet sorghum, including information on equipment, correct methodology, testing, and much more besides. Written in clear, concise language and containing a wealth of helpful, practicable information, this text is ideal for those with little previous experience, and makes for a great addition to collections of allied literature. The chapters of this book include: 'Varieties of Sorghum for Syrup', 'Sweet Sorghum Culture', 'Harvesting', 'Crushing and Pressing the Cane', 'Second Pressing', 'Straining the Juice', 'Settling the Juice', 'Clearing and Neutralizing', 'Clearing by Filtering', 'Concentration of the Juice by Use of Iron Kettle', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on homemade syrups, vinegars, and liqueurs.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50383667298577,"sku":"CIN1447463935G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51026680054033,"sku":"NIN9781447463931","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1447463935.jpg?v=1750923416"},{"product_id":"pickling-green-olives-together-with-improvements-in-the-methods-of-pickling-oliv-book-william-v-cruess-9781447464112","title":"Pickling Green Olives Together with Improvements in the Methods of Pickling Olives","description":"This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on preserving and canning food.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51026585059601,"sku":"NIN9781447464112","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1447464117.jpg?v=1751147703"},{"product_id":"teach-yourself-the-art-of-canning-meat-vegetables-and-fruit-at-home-including-th-book-william-v-cruess-9781447464266","title":"Teach Yourself the Art of Canning Meat, Vegetables and Fruit at Home - Including the Composition of Canning Tomatoes","description":"This vintage book is a comprehensive guide to food preservation, with information on tools and equipment, canning, making preserves and jellies, sterilisation, packing, and other related aspects. Full of useful tips and simple instructions, this volume is highly recommended for anyone with an interest in food preservation, and is not to be missed by those with an interest in economical living. Contents include: Principles of Canning, Causes of Spoiling, Methods of Preserving, Drying and Pickling Nonacid Vegetables, Sterilizing Fruit Juices, Preservatives, Hot- and Cold-Pack Methods, Equipment, General Equipment, Sterilizes, Use of Baking Oven, etc. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51026625069329,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51026628182289,"sku":"NIN9781447464266","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1447464265.jpg?v=1750757573"},{"product_id":"homemade-fruit-candies-book-william-v-cruess-9781447463894","title":"Homemade Fruit Candies","description":"This text contains a detailed guide to making your own fruit candies, including essential information on equipment, methodology, and ingredients. Concise and easy-to-digest, this text is ideal for the amateur and contains a wealth of helpful measurement tables and illustrations. The perfect book for those with an interest in making their own sweets and candies, this guide makes for a great addition to collections of confectionery literature and is not to be missed by the discerning enthusiast. Information contained within this book includes: 'Preparing the Fruit', 'First Boiling', 'Second Boiling', 'Subsequent Boilings', 'Storage of Final Syrup', 'Drying', 'Pectin Glace', 'Preserving Fruit in Final Syrup', 'What to do with Leftover Syrup', 'How to Prevent Spoilage', and much more. We are proud to republish this antique book now complete with a new introduction on confectionery","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51026694635793,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51026697224465,"sku":"NIN9781447463894","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1447463897.jpg?v=1751210506"},{"product_id":"home-preparation-of-jelly-and-marmalade-book-william-v-cruess-9781447463948","title":"Home Preparation of Jelly and Marmalade","description":"A wonderful vintage volume containing a comprehensive guide to making your own jellies and marmalades. Profusely illustrated and packed full of interesting recipes and handy tips, this volume is highly recommended for those with an interest in fruit preservation, and would make for a great addition to kitchen collections. Contents include: General Principles, Jelly Making Operations, Jelly Recipes, Marmalade, Defects and Causes of Failure, Home Made Jelly Juices, Home Made Pectin Extracts, Apple Penctin Extracts, Citrus Pectin Extract From Fresh Peel, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51026714165521,"sku":"NIN9781447463948","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1447463943.jpg?v=1750826546"},{"product_id":"home-and-farm-food-preservation-book-william-v-cruess-9781456403614","title":"Home and Farm Food Preservation","description":null,"brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51027666206993,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51027668336913,"sku":"NIN9781456403614","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1456403613.jpg?v=1751019618"},{"product_id":"vinegar-from-waste-fruits-book-william-v-cruess-9781447463900","title":"Vinegar from Waste Fruits","description":"This vintage book contains a comprehensive guide to cooking with surplus fruit, with instructions for making vinegar, puddings, jams, chutneys, and more. Easy-to-digest and full of interesting recipes and handy tips, this book will appeal to those with an interest in economical cooking. Contents include: Raw Materials, Crushing, Pressing Before Fermentation, Alcohol Fermentation, Preserving Fermented Fruits, Storage after Fermentation, Racking, Distillation before Acetic-Acid Fermentation, Acetic-Acid Fermentation, et cetera. We are republishing this volume in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":52749403652369,"sku":"NIN9781447463900","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447463900.jpg?v=1763547904"},{"product_id":"home-and-farm-preparation-of-vinegar-book-william-v-cruess-9781447463986","title":"Home and Farm Preparation of Vinegar","description":"This volume contains a detailed guide to the production and preparation of vinegar at home or on the farm, with information on common pitfalls, necessary equipment, correct methodology, and much more besides. Complete with simple, clear instructions and a plethora of helpful illustrations and tables, this text constitutes a must-read for those with an interest in the topic, and is a book not to be missed by discerning collectors of such literature. The chapters of this volume include: 'Nature and Origin of Vinegar', 'State and Federal Regulations', 'Principles of Vinegar Manufacture', 'Alcoholic Fermentation', 'Acetic Fermentation', 'Yields of Alcohol and Acetic Acid', 'Directions for Making Vinegar in the Home', 'Preparation of the Juice', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on homemade syrups, vinegars, and liqueurs.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52749416038673,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52749416366353,"sku":"NIN9781447463986","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447463986.jpg?v=1763547953"},{"product_id":"investigations-of-the-flor-sherry-process-book-william-v-cruess-9781447464105","title":"Investigations of the Flor Sherry Process","description":"This book comprises a detailed investigation of the 'Flor Sherry Process', with information on acidity, oxidation, fining and stabilizing, effect of temperature, and much more besides. Written in clear language and full of useful information and helpful diagrams and tables, this text will be of considerable value to anyone interested in the production of flor sherry. It is not to be missed by the discerning collector. The chapters of this volume include: 'Classes of Spanish Sherry', 'The Vintage in Jerez', 'First Classification', 'The Solera System', 'The Film', 'Blending and Finishing', 'Spoilage', 'Properties of Flor Yeasts', 'Classification', 'Microscopial Appearance', 'Chalon and Jarez Compared', 'Alcohol Tolerance of Film', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on wine-making.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52778153181457,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52778153246993,"sku":"NIN9781447464105","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447464105.jpg?v=1763922897"},{"product_id":"dehydration-of-fruit-and-vegetables-including-notes-on-dehydrater-efficiency-book-william-v-cruess-9781447464303","title":"The Dehydration of Fruit and Vegetables - Including Notes on Dehydrater Efficiency","description":"This volume contains a comprehensive treatise on the dehydration of fruits as a mode of preservation, with information on yields, sulfuring, operating dehydrators, directions for drying a variety of different vegetables, and much more. Complete with a wealth of interesting, practicable information, handy tables and diagrams, this text constitutes a must-have for those with an interest in preserving fruit. It will make for a great addition to collections of allied literature. The chapters of this volume include: 'Definitions', 'Preparation', 'Ripening of Barlett Pears', 'Effect of Maturity on Yield and Quality', 'Effect of Maturity on Yield and Composition of Dried Peaches', 'Comparison of Lye Dipping and Blanching', 'Pitting', 'Peeling', 'Slicing', 'Tray Capacity', 'Sulfuring', 'Yields of Dehydrated Fruits', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning food.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53009833885969,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53009834115345,"sku":"NIN9781447464303","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447464303.jpg?v=1767988228"},{"product_id":"half-century-in-food-and-wine-technology-book-william-v-cruess-9781447463726","title":"A Half Century in Food and Wine Technology","description":"This vintage book contains information on the history of winemaking in America in relation to the work of William Vere Cruess. William Vere Cruess (1886-1968) was a food scientist whose research significantly influenced the rebirth of the wine industry after the repealing of Prohibition in 1933. This volume is highly recommended for those with an interest in the history of winemaking in America, and would make for a fantastic addition to collections of related literature. Contents include: Student Years, Teaching and Research in the Wine Industry, The California Wine Industry During Prohibition, The Field of Food Technology Begins, Experiments on Flor Sherry, Olive Researches, Publications and Food Industry Associations, Work with Wine Following Repeal, et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53151559287057,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53151560466705,"sku":"NIN9781447463726","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447463726.jpg?v=1771870131"},{"product_id":"preparation-and-refining-of-olive-oil-in-southern-europe-book-william-v-cruess-9781447464150","title":"The Preparation and Refining of Olive Oil in Southern Europe","description":"This antiquarian volume contains a detailed treatise on the olive oil trade in southern Europe, with information on the preparation, refining, and marketing of olive oil. This is a text that will be of considerable value for those with an interest in the history and development of the European olive trade. It is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'Culture'; 'Oil Varieties of Olives'; 'Harvesting, Transporting, and Storing the Olives'; 'Extraction of the Oil'; 'Normal Treatment of the Oil'; 'Refining the Oil'; 'Utilizing the By-Products'; 'Summary and Conclusions', and 'List of References'. This book was first published in 1924.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":53336590680337,"sku":"NIN9781447464150","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447464150.jpg?v=1774315538"},{"product_id":"dehydration-of-fruits-a-progress-report-book-william-v-cruess-9781447464037","title":"Dehydration of Fruits - A Progress Report","description":"This antique volume comprises a detailed guide to the dehydration of fruits, with information on equipment, economy, common problems, and much more besides. Complete with a wealth of useful, practicable information and helpful tables, this text will be of considerable value to those with an interest in fruit preservation, and it makes for a great addition to collections of allied literature. The chapters of this book include: 'Drier', 'Evaporator', 'Dehydrator', 'Reparation', 'Yields of Dehydrated Fruits', 'Temperature', 'Relating Humidity', 'Drying Time', 'Comparative Yields and Qualities of Sun-Dried and Dehydrated Fruits', 'Stemming', 'Processing', 'Moisture Content', 'Cost of Dehydration', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning foods.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53383245922577,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53383246020881,"sku":"NIN9781447464037","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781447464037.jpg?v=1775564763"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/author-books-by-william-v-cruess.oembed","provider":"World of Books ","version":"1.0","type":"link"}