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Traité Pratique Du Séchage Des Fruits Et Des Légumes
Paperback
Cookbooks GeneralAgricultureBotany & Horticulture
ISBN13: 9781142675936
Publisher: Nabu Press
Published: Jan 4 2010
Pages: 310
Weight: 0.96
Height: 0.65 Width: 6.14 Depth: 9.21
Language: French
Traité Pratique Du Séchage Des Fruits Et Des Légumes, written by Jules Nanot and originally published in 1893, is a comprehensive guide to the art and science of drying fruits and vegetables. This historical text provides detailed instructions and insights into the methods used for preserving produce, offering a valuable glimpse into agricultural practices of the late 19th century.
Nanot's treatise explores various techniques, equipment, and considerations for effectively drying different types of fruits and vegetables, emphasizing the importance of proper preparation and storage. The book serves as a practical resource for those interested in historical food preservation methods and provides a foundational understanding of the principles behind drying, which remain relevant even today. Readers will appreciate the detailed explanations and practical advice offered in this classic work.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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