More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. Youll never look at a jar of strawberry jam the same way.Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.

Independent food historian Christina Ward's highly anticipated Holy Food explores the influence of mainstream to fringe religious beliefs on modern American food culture. Author Christina Ward unravels the numerous ways religious beliefs intersect with politics and economics and, of course, food to tell a different story of America. It's the story of true believers and charlatans, of idealists and visionaries, and of the everyday people who followed them - often at their peril. Holy Food explains how faith pioneers used societal woes and cultural trends to create new pathways of belief and reveals the interconnectivity between sects and their leaders. Religious beliefs have been the source of food 'rules' since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers, or maybe G-d just said 'no'). A long-ago Pope forbade Catholics to eat meat on Fridays (fasting to atone for committed sins). Rules about eating are present in nearly every American belief, from high-control groups that ban everything except 'air' to the infamous strawberry shortcake that sated visitors to the Oneida Community in the late 1800s. In America, where the freedom to worship the god of your choice and sometimes of your own making, embraced old traditions and invented new ones. Holy Food looks at how the explosion of religious movements since the Great Awakenings (the nationwide religious revivals in the 1730s-40s and 1795-1835) birthed a cottage industry of food fads that gained mainstream acceptance. And at the obscure sects and communities of the 20th Century who dabbled in vague spirituality that used food to both entice and control followers. Ward skillfully navigates between academic studies, interviews, cookbooks, and religious texts to make sharp observations and new insights into American history in this highly readable journey through the American kitchen. Holy Food features over 75 recipes from religious and communal groups tested and updated for modern cooks. Also includes over black and white images.

Relish in nostalgia and relive the pop culture of the 1950s and ’60s with Richie, Fonzie, and friends from Milwaukee, Wisconsin, with Happy Days: The Official Cookbook. From the Cunningham kitchen to popular “greasy spoon” diner, Arnold’s, this cookbook’s more than 90 recipes draw their inspiration from the beloved sitcom and act as a guide to the familiar flavors of mid-century America.Happy Days: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes delicious show-focused food for fans to enjoy with family.90+ RECIPES INSPIRED BY HAPPY DAYS: More than 90 recipes of appetizers, main courses, desserts, and drinks inspired by the long-running sitcomSTUNNING PHOTOS: Includes gorgeous full-color photos of recipes to help ensure success, as well as beloved moments from the seriesTHE FIRST OFFICIAL HAPPY DAYS COOKBOOK: Created in partnership with Paramount Consumer Products & Experiences, this is the first and only officially licensed Happy Days cookbookRECIPES FOR ALL SKILL LEVELS: With accessible step-by-step instructions and helpful cooking tips, Happy Days: The Official Cookbook is a great guide for fans of any age and skill level, from kitchen novices to seasoned chefs

More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, Preserving the Japanese Way, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, Preservation: The Art and Science of Canning, Fermentation and Dehydration is the guide you never knew you needed. Youll never look at a jar of strawberry jam the same way.Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor.

Independent food historian Christina Ward's highly anticipated Holy Food explores the influence of mainstream to fringe religious beliefs on modern American food culture. Author Christina Ward unravels the numerous ways religious beliefs intersect with politics and economics and, of course, food to tell a different story of America. It's the story of true believers and charlatans, of idealists and visionaries, and of the everyday people who followed them - often at their peril. Holy Food explains how faith pioneers used societal woes and cultural trends to create new pathways of belief and reveals the interconnectivity between sects and their leaders. Religious beliefs have been the source of food 'rules' since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers, or maybe G-d just said 'no'). A long-ago Pope forbade Catholics to eat meat on Fridays (fasting to atone for committed sins). Rules about eating are present in nearly every American belief, from high-control groups that ban everything except 'air' to the infamous strawberry shortcake that sated visitors to the Oneida Community in the late 1800s. In America, where the freedom to worship the god of your choice and sometimes of your own making, embraced old traditions and invented new ones. Holy Food looks at how the explosion of religious movements since the Great Awakenings (the nationwide religious revivals in the 1730s-40s and 1795-1835) birthed a cottage industry of food fads that gained mainstream acceptance. And at the obscure sects and communities of the 20th Century who dabbled in vague spirituality that used food to both entice and control followers. Ward skillfully navigates between academic studies, interviews, cookbooks, and religious texts to make sharp observations and new insights into American history in this highly readable journey through the American kitchen. Holy Food features over 75 recipes from religious and communal groups tested and updated for modern cooks. Also includes over black and white images.

Relish in nostalgia and relive the pop culture of the 1950s and ’60s with Richie, Fonzie, and friends from Milwaukee, Wisconsin, with Happy Days: The Official Cookbook. From the Cunningham kitchen to popular “greasy spoon” diner, Arnold’s, this cookbook’s more than 90 recipes draw their inspiration from the beloved sitcom and act as a guide to the familiar flavors of mid-century America.Happy Days: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes delicious show-focused food for fans to enjoy with family.90+ RECIPES INSPIRED BY HAPPY DAYS: More than 90 recipes of appetizers, main courses, desserts, and drinks inspired by the long-running sitcomSTUNNING PHOTOS: Includes gorgeous full-color photos of recipes to help ensure success, as well as beloved moments from the seriesTHE FIRST OFFICIAL HAPPY DAYS COOKBOOK: Created in partnership with Paramount Consumer Products & Experiences, this is the first and only officially licensed Happy Days cookbookRECIPES FOR ALL SKILL LEVELS: With accessible step-by-step instructions and helpful cooking tips, Happy Days: The Official Cookbook is a great guide for fans of any age and skill level, from kitchen novices to seasoned chefs