Can It! by Gary Allen
A history of how preserving food - drying, smoking, salting, and fermenting - developed to solve the problems of seasonal over-abundance and subsequent food scarcity.
Gary Allen is an Adjunct Professor at Empire State College (part of the State University of New York). His books include The Herbalist in the Kitchen (2007), Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion.
| SKU | Unavailable |
| ISBN 13 | 9781780235721 |
| ISBN 10 | 1780235720 |
| Title | Can It! |
| Author | Gary Allen |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Reaktion Books |
| Year published | 2016-05-01 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |