GENERAL

Abbott, Catherine. The everything root cellaring book. Avon, MA, Adams Media, c2011. 289 p. (The everything series)
   Bibliography: p. 281-282.
   TX612.V4A23 2011 <SciRR>

Berolzheimer, Ruth, ed. Victory canning: preserving, drying, smoking and pickling of fresh foods for future use. Chicago, Consolidated Book Publishers Inc., c1942. 64 p.
   TX601.B4

Costenbader, Carol W. The big book of preserving the harvest. Rev. ed. North Adams, MA, Storey Books, c2002. 347 p.
   TX603.C763 2002

Handbook of food preservation. Edited by M. Shafiur Rahman. 2nd ed. Boca Raton, CRC Press, c2007. 1068 p.
   Includes bibliographical references.
   TP371.H26 2007 <SciRR>

Megyesi, Jennifer Lynn. The joy of keeping a root cellar: canning, freezing, drying, smoking, and preserving the harvest. New York, Skyhorse Pub., c2010. 271 p.
   Bibliography: p. 253-255.
   TX612.V4M38 2010

Preserve it: bottled fruits, jams & jellies, pickles, cured meats. Editor-in-chief, Lynda Brown, with Carolyn Humphries and Heather Whinney. New York, DK Publishing, c2010. 352 p.
   First published in 1999 as Keeping food fresh. (LC: TX601.C64313 1999)
   TX601.P698 2010

Preserving food without freezing or canning: traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation. The gardeners and farmers of Terre Vivante. With a new foreword by Deborah Madison. White River Junction, VT, Chelsea Green Pub., c2006. 197 p.
   First published in 1999 as Keeping food fresh. (LC: TX601.C64313 1999)
   TX601.C64313 2007

Schmidt, Stephen, ed. Putting food by. 5th ed. New York, Plume Book, 2010. 454 p.
Previous ed. by Janet Greene, Ruth Hertzberg, Beatrice Vaughan, 1991.
   TX601.H54 2010

Shephard, Sue. Pickled, potted, and canned: how the art and science of food preserving changed the world. New York, Simon & Schuster, 2006. 366 p.
   TX601.S47 2006 <SciRR>
   Originally published in Great Britain, 2000.

Thorne, Stuart. The history of food preservation. Totowa, NJ, Barnes & Noble Books, 1986. 184 p.
   Bibliography: p. 171-181.
   TP371.2.T46 1986 <SciRR>

Waste not, want not: food preservation from early times to the present day. Edited by C. Anne Wilson. Edinburgh, Edinburgh University Press, c1991. 166 p. (Food and society, 4)
   TX601.W29 1991

TOP OF PAGE

CANNING, PRESERVING and FREEZING

Andrea, A. Louise. Home canning, drying and preserving. Garden City, NY, Doubleday, Page & Company, 1918. 150 p.
   TX603.A5

Ball Corporation. Ball blue book. Edition 30- , 1983- Muncie, IN, Ball Corporation; Toronto, Jardan Corporation.
   TX599.B34a
   “The guide to home canning and freezing.”

Bitting, A. W. (Arvill Wayne). Appertizing: or, the art of canning: its history and development. San Francisco, The Trade Pressroom, 1937. 852 p.
   Includes bibliographical references.
   TX603.B48

Bowen, Carol. Home freezing handbook. London, Grub Street, 2007, c1997. 176 p. (The basic basics)
   TX735.B69 2007
   Cover title: Basic basics home freezing handbook: all you need to know to prepare and freeze over 200 everyday foods.

Canning, preserving, and freezing cookbook: favorite recipes of home economics teachers. Montgomery, AL, Favorite Recipes Press, c1975. 197 p.
   TX601.C333

Chadwick, Janet. The beginner’s guide to preserving food at home. North Adams , MA, Storey Pub., c2009. 231 p.
   TX601.C43 2009
   Previous ed. published under title Busy person’s guide to preserving food, 1995.

Collins, James H. (James Hiram). The story of canned foods. New York, E. P. Dutton & Co., c1924. 251 p.
   TX603.C6

Complete book of home preserving: 400 delicious and creative recipes for today. Edited by Judi Kingry and Lauren Devine. Toronto, R. Rose, 2006. 448 p.
   Ball logo on cover and spine.
   TX601.C639 2006 <SciRR>

Emery, Carla, and Lorene Edwards Forkner. Canning & preserving your own harvest: an encyclopedia of country living guide. Seattle, WA, Sasquatch Books, c2009. 198 p.
   Bibliography: p. 193.
   TX601.E64 2009 <SciRR>

Geary, Kelly, and Jessie Knadler. Tart & sweet: 101 canning recipes for the modern kitchen. Emmaus, PA, Rodale, c2010. 226 p.
   Includes bibliographical references.
   TX603.G43 2010

Hill, Janet McKenzie. Canning, preserving and jelly making. Boston, Little, Brown, and Company, 1915. 189 p.
   TX601.H6

The How and when of canning: the complete authority on canning and canning methods, and on the drying and proper storage of all foods. Nashville, Southern Agriculturalist, 1935. 79 p.
   Written before the Southern agriculturalist was absorbed by Farm and ranch.
   TX601.F35

Krissoff, Liana. Canning for a new generation: bold, fresh flavors for the modern pantry. New York, Stewart, Tabori & Chang, 2010. 303 p.
   Bibliography: p. 291-292.
   TK601.K82 2010

Neil, Marion Harris. Canning, preserving and pickling. Philadelphia, D. McKay, c1914. 284 p.
   TX601.N5

Orr, N. De Witt’s Connecticut cook book, and housekeeper’s assistant ... To which is added a large number of tried recipes, for preserving, canning, and curing all sorts of vegetables and fruits, so as to retain their original flavor and appearance. By Mrs. N. Orr. New York, R. M. De Witt, 1871. 192 p.
   TX715.O75 <SciRR Desk>

Oster, Kenneth V. The complete guide to preserving meat, fish, and game: step-by-step instructions to freezing, canning, and smoking. Ocala, FL, Atlantic Pub. Group., c2011. 288 p.
   Bibliography: p. 279-282.
   TX601.O88 2011

Rombauer, Irma von Starkloff, and others. Joy of cooking: all about canning & preserving. New York, Scribner, c2002. 128 p.
   TX603.R65 2002

Rorer, Sarah T. Canning and preserving. Philadelphia, Arnold and Co., 1887. 78 p.
   TX601.R775 <SciRR Desk>

Topp, Ellie, and Margaret Howard. The complete book of small-batch preserving: over 300 delicious recipes to use year-round. 2nd ed., rev. and expanded. Buffalo, NY, Firefly Books, c2007. 376 p.
   TX603.T65 2007

TOP OF PAGE

DRYING

Advances in food hydration. Edited by Cristina Ratti. Boca Raton, CRC Press, c2009. 467 p. (Contemporary food engineering)
   Includes bibliographical references.
   TP371.5.A377 2009

Bell, Mary (Mary T.). Food drying with an attitude: a fun and fabulous guide to creating snacks, meals, and crafts. New York, Skyhorse Pub., c2008. 142 p.
   TX609.B455 2008

Bell, Mary (Mary T.). Mary Bell’s complete dehydrator cookbook. New York, W. Morrow, c1994. 280 p.
   TX826.5.B45 1994

Bills, Jay, and Shirley Bills. Dehydrating food: a beginner’s guide. New York, Skyhorse Pub., c2010. 177 p.
   TX609.B52 2010

Costenbader, Carol W. Food drying techniques. Pownal, VT, Storey, c1999. 32 p. (A Storey country wisdom bulletin, A-197)
   TX609.C65 1999

DeLong, Deanna. How to dry foods. Rev. ed. New York, HPBooks, 2006. 208 p.
   TX609.D42 2006

Greensmith, Maurice. Practical dehydration. 2nd ed. Boca Raton, CRC Press. 1998. 274 p.
   TP371.5.G73 1998

Hobson, Phyllis. Making & using dried foods. Pownal, VT, Storey Communications, c1994. 182 p.
   TX609.H58 1994

Paajanen, Terri. The complete guide to drying foods at home: everything you need to know about preparing, storing, and consuming dried foods. Ocala, FL, Atlantic Pub. Group, 2012. 288 p.
   Includes bibliographical references.
   TX609.P237 2012

Popeil, Ron, and John May. Dehydrated & delicious: the complete book on dehydrating meats, fruits, vegetables, herbs, flowers, yogurt, and more! Carlsbad, CA, Dehydrator Products, c1992. 255 p.
   TX609.P64 1992

White, Joanna. The dehydrator cookbook. Rev. ed. San Leandro, CA, Bristol Pub. Enterprises, c1998. 171 p. (Nitty Gritty Cookbooks)
   TX826.5.W47 1998

TOP OF PAGE

FERMENTATION

Fermented foods. Edited by A. H. Rose. London, New York, Academic Press, 1982. 337 p. (Economic microbiology, v. 7)
   Includes bibliographical references.
   TP371.F47 1982;

Fermented foods and beverages of the world. Edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy. Boca Raton, CRC Press/Taylor and Francis, c2010. 448 p.
   Includes bibliographical references.
   TP371.44.F477 2010 <SciRR>

Handbook of animal-based fermented food and beverage technology. Edited by Y. H. Hui, E. Özgül Evranuz. Boca Raton, CRC Press, c2012. 798 p.
   Rev. ed. of Handbook of food and beverage fermentation technology, 2004.
   Includes bibliographical references.
   TP371.44.H358 2012

Handbook of plant-based fermented food and beverage technology. Edited by Y. H. Hui, E. Özgül Evranuz. 2nd ed. Boca Raton, CRC Press, c2012. 801 p.
   Rev. ed. of Handbook of food and beverage fermentation technology, 2004.
   Includes bibliographical references.
   TP371.44.H358 2012b

Industrialization of indigenous fermented foods. Edited by Keith H. Steinkraus. 2nd ed., rev. and expanded. New York, Marcel Dekker, c2004. 796 p. (Food science and technology, 136)
   Includes bibliographical references.
   TP371.44.I56 2004

Katz, Sandor Ellix. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT, Chelsea Green Pub., 2012. 498 p.
   Includes bibliographical references
   TP371.44.K369 2012 <SciRR>

Katz, Sandor Ellix. Wild fermentation: the flavor, nutrition, and craft of live-culture foods. White River Junction, VT, Chelsea Green Pub., c2003. 187 p.
   Bibliography: p. 175-180.
   TP371.K37 2003

Lewin, Alex. Real food fermentation: preserving whole fresh food with live cultures in your home kitchen. Beverly, MA, Quarry Books, 2012. 176 p.
   Bibliography: p. 168-169.
   TP371.44.L485 2012 <SciRR>

Marianski, Stanley, and Adam Marianski. The art of making fermented sausages. Seminole, FL, Bookmagic, 2009. 262 p.
   Bibliography: p. 254-256.
   TS1974.S3M37 2009

TOP OF PAGE

SALTING AND SMOKING

Anderson, Warren R. Mastering the craft of smoking food. Short Hills, NJ, Burford Books, c2006. 319 p.
   TX609.A54 2006

Bitterman, Mark. Salted: a manifesto on the world’s most essential mineral, with recipes. Berkeley, CA, Ten Speed Press, c2010. 312 p.
   TX819.S32B58 2010

Burch, Monte. The joy of smoking and salt curing: the complete guide to smoking and curing meat, fish, game, and more. New York, Skyhorse Pub., c2011. 241 p.
   TX609.B87 2011

Davis, Ardie A. 25 essentials: techniques for smoking. Boston, Harvard Common Press, c2009. 128 p.
   Includes bibliographical references.
   TX609.D38 2009;

Dubbs, Chris, and Dave Heberle. Smoking food: a beginner’s guide. New York, Skyhorse Pub., c2008. 185 p.
   TX609.D8 2008

Durham, T. R. The smoked seafood cookbook: easy, innovative recipes from America’s best fish smokery. Ann Arbor, University of Michigan Press, c2008. 134 p.
   Includes bibliographical references.
   TX835.D87 2008

Kinsella, John, and David T. Harvey. Professional charcuterie: sausage making, curing, terrines, and pâtés. New York, John Wiley, c1996. 288 p.
   TX749.5.P67K56 1996

Kowalski, John. The art of charcuterie. With the Culinary Institute of America. Hoboken, NJ, John Wiley, c2011. 388 p. ;
   Bibliography: p. 332.
   TX612.M4K73 2011 <SciRR>

Livingston, A. D. Cold-smoking & salt-curing meat, fish & game. Guilford, CT, Lyons Press, c2010. 181 p.
   TX609.L57 2010

Marianski, Stanley, and Adam Marianski. Home production of quality meats and sausages. Seminole, FL, Bookmagic, c2010. 707 p.
   TX612.M4M37 2010

Marianski, Stanley, and others. Meat smoking and smokehouse design. 2nd ed. Seminole, FL, Bookmagic, c2009. 316 p.
   TX609.M26 2009

Ruhlman, Michael, and Brian Polcyn. Charcuterie: the craft of salting, smoking, and curing. New York, W. W. Norton, c2005. 320 p.
   Includes bibliographical references.
   TX609.R84 2005

Compiled by Constance Carter, July 2012