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Die Kunst alle Küchenkreuter zu Trocknen, 1772
Paperback
General European HistoryHerbs, Spices, Oils, Peppers, Nuts
ISBN13: 9781274182258
Publisher: Nabu Press
Published: Feb 1 2012
Pages: 46
Weight: 0.17
Height: 0.10 Width: 6.14 Depth: 9.21
Language: German
Die Kunst alle Küchenkreuter zu Trocknen (The Art of Drying All Kitchen Herbs) is a practical guide written by Johann Georg Eisen, originally published in 1772. This historical work provides detailed instructions on how to dry and preserve various herbs, ensuring their availability throughout the year. Aimed at both home cooks and those interested in traditional preservation methods, the book offers insights into the techniques and knowledge of 18th-century food preparation. Eisen's clear and concise writing makes this book a valuable resource for anyone seeking to understand historical culinary practices and the importance of preserving herbs for culinary and medicinal purposes.
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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