Art of Preserving Meats and Vegetables: The Art of Preserving Animal and Vegetable Substances

This special re-print edition of "The Art of Preserving Animal and Vegetable Substances" has not been available to those interested in curing meat and vegetables since it first appeared on the scene back in 1811. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Considered the first book on the subject and written by the founder of the canning industry, included is not only the famous Appert Process, but also hundreds of old fashioned European recipes for canning and preserving. This work will be of interest to not only those interested in food preservation, but also those interested in the history of foods and cooking. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.