- File Size: 544 KB
- Print Length: 124 pages
- Page Numbers Source ISBN: 1482081210
- Publication Date: January 15, 2013
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B00B1V6GZ0
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #13,217 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Print List Price:||$7.99|
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Food Storage: Preserving Meat, Dairy, and Eggs Kindle Edition
|Length: 124 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled||
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Top customer reviews
First off I truly did not hate this book, for I bought it for the canning recipes and procedures, but after reading book many times, I was shocked and amazed that someone would actually put the other items in this book into print.
Let me explain,,,,, Curing, Brining and Smoking of meat is an art, like making cheese, wine, or hundreds of other things that we as a people have learned and mastered, but this book and the writers of it give people enough information to basically poison themselves with!!!
Secondly, most there info is found on the "web", or they use "I would" not "I have", or I have not done or so on and so on, and on page 40 David using pine evergreen, soft wood for smoking, WHAT the heck who would even consider this, then he adds "I haven't smoked that much meat" and "most hardwoods are okay". Seriously this book worries me alot. I have been smoking, curing meat for 40 plus years, and these fine folks should not be writing books about stuff they know little or nothing about, or as my dad would say "Know something about everything, but masters of nothing"
Good Folks, this book is screwed up on so many levels, I am amazed someone would even publish it, the double speak and triple speak is down right amazing. Especially the part of the book on Goats and Sheep, really, Susan.
Great Book on canning (period), the rest of this book is trash and Amazon should pull it before some nice person ends up in the E.R. from the CRAP in the book.
Heck I could even publish a book from stuff I found on the "net" cause we all know the internet doesn't lie...................
Granted that most English professors don't can bear meat, these authors would do well to pay an experienced editor before they release book two. I found ten typos in the first seventy pages and two clear misspellings. The style is annoyingly inconsistent and slips from folksy to formal and back constantly. I think that the number of places where the text reads, "I've heard of this but I've never tried it." belongs in an addendum at the end of the book titled, "Rumors worth researching" or "Currently being researched: see book two". I think this lack of editing gives an unjustified feel of, "I will just dash this off" to a piece of work that obviously represents a lot of work and a lifetime of personal experience. It deserves to make a better impression. I like the book, I will give it a five for content, but it could use a cleaned-up behind the ears.
Covered in the first section are overviews of: canning, dehydrating, freezing, salting, sugaring, smoking, fermenting, and using ash, oil, and honey. The second section handles the actual foods, with multiple preserving techniques for each. Foods covered: a variety of meats and game, dairy products, and eggs.
I like the overall organization of this book, because tackling each product with multiple preservation methods to each makes it easy to find and easier to choose what you will do. The specific topics were anything but organized. The vital information was interspersed with stories, experiments, failures. I enjoyed reading about the experiences, both successes and failures, but wish they'd been somehow presented separately. I also really enjoyed the variety of ideas and techniques presented. I want more of this.
That said, I have some concerns after reading it. Preserving meat, dairy, and eggs correctly takes expertise and a respect for possible poor outcomes like botulism. I feel the authors are familiar with most of the subject matter but I also got the distinct impression that some was just guesswork. That isn't a terrible quality in many areas, but in food preparation and preservation, safety is pretty important. When it comes to what I preserve and feed my family, I want an expert and a voice of authority.
Also of note, this appears to have been self-published. I have no trouble with that, but it is sorely in need of an editor to tighten it all up, or at minimum a thorough proofreading. Even a spellcheck would be lovely! It seems to have been published as an e-book and then just printed up without any changes (for instance, on the back cover the consumer is instructed to click on the active table of contents to be taken directly to it, and elsewhere are lengthy website links that would be formidable to type in). Misspelled words and bad punctuation are found on virtually every single page. The length of text on the back cover is all caps and not the easiest to read. Inside, quotation marks or random periods just randomly pop up. Multiple fonts are used throughout. I assume this is to separate the "voices" of the different contributors, but it really comes across very jumbled. The book's overall voice bounces around quite a bit, with lots of anecdotal information where straightforward textbook instructions would be best. I find this very confusing and difficult to follow.
This book fills a niche for me, though, and as such it will remain in the reference section on my library shelves. There isn't much easily-accessible information on, say, canning butter or successfully dehydrating cheese out there. My wish is that this book gets a professional makeover. It would be a worthwhile investment, I believe. I recommend it, albeit haltingly, and really only to people experienced enough in food preservation to be able to navigate through the wordiness and unorganized presentation and apply sound science to their own food storing.
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