Harvard Book Store welcomes Dr. Julia Skinner—award-winning author of Our Fermented Lives, culinary business owner, writing coach, and food historian—for a discussion of her new book, Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs. She will be joined in conversation by Andrew Janjigian—head baker at the IACP-nominated Wordloaf newsletter, author of The Bread Baker’s Pocket Companion and Breaducation, and the inventor of the sourdough starter whisk.
