Giles, Autumn - Beyond canning_ new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before-Voyageur Press (2016).pdf

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Beyond
Canning
© 2016 Quarto Publishing Group USA Inc.
Text and illustrations © 2016 Autumn Giles
Photography © 2016 Grace Stufkosky
First published in 2016 by Voyageur Press, an imprint of
Quarto Publishing Group USA Inc., 400 First Avenue North,
Suite 400, Minneapolis, MN 55401 USA.
Telephone: (612) 344-8100 Fax: (612) 344-8692
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All rights reserved. No part of this book may be reproduced in any
form without written permission of the copyright owners. All images
in this book have been reproduced with the knowledge and prior
consent of the artists concerned, and no responsibility is accepted
by producer, publisher, or printer for any infringement of copyright
or otherwise, arising from the contents of this publication. Every
effort has been made to ensure that credits accurately comply with
information supplied. We apologize for any inaccuracies that may
have occurred and will resolve inaccurate or missing information in
a subsequent reprinting of the book.
Voyageur Press titles are also available at discounts in bulk quantity
for industrial or sales-promotional use. For details contact the
Special Sales Manager at Quarto Publishing Group USA Inc.,
400 First Avenue North, Suite 400, Minneapolis, MN 55401 USA.
10 9 8 7 6 5 4 3 2 1
ISBN: 978-0-7603-4865-9
Digital edition: 978-1-62788-846-2
Softcover edition: 978-0-76034-865-9
Library of Congress Cataloging-in-Publication Data
Giles, Autumn, 1984- author.
Beyond canning : new techniques, ingredients, and flavors to
preserve, pickle, and ferment like never before / Autumn Giles.
pages cm
ISBN 978-0-7603-4865-9 (paperback)
1. Canning and preserving. 2. Pickled foods. I. Title.
TX601.G465 2016
641.4'2--dc23
2015031835
Acquiring Editor: Thom O’Hearn
Project Manager: Caitlin Fultz
Art Director: Cindy Samargia Laun
Book Design and Layout: Amy Sly
Illustrator: Paul Tunis
Printed in China
Beyond
Canning
New Techniques,
ingredients, and flavors
to Preserve, Pickle, and Ferment
Like Never Before
AUTUMN GILES

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