The Gentle Art of Preserving - Couverture rigide

Caldesi, Katie; Caldesi, Giancarlo; Caldesi, Katie Caldesi & Giancarlo

Couverture rigide

ISBN 10 : 0857830929 ISBN 13 : 9780857830920

Editeur : Kyle Books, 2013

Synopsis

Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.

A propos du livre

Revue de presse :

'The book takes us through the various preserving elements: vinegar, sugar and salt, air, oils, alcohol, heat and cold with enticing recipes and seductive photographs for each method.'--The Sunday Telegraph

'an inexhaustible guide [...] with this book to hand, you'll have the confidence to pickle and preserve almost anything--Waitrose Food

'Both inspiring and surprisingly useful' --Leslie Geddes-Brown, Country Life

Praise for The Italian Cookery Course:
'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' --Thomasina Miers, The Times

'Open the book and you'll find fabulous recipes, but it's the passion Caldesi has put into it that makes it come alive' -- --Delicious

Présentation de l'éditeur :

Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favourite recipes and invaluable advice on equipment, timings and ingredients.

Broken down into straightforward chapters such as Sugar, Air and Salt, the book guides us through the extraordinary world of preserving the very best of produce. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.

À propos de cette édition

• Éditeur: Kyle Books
• Date d'édition: 2013
• ISBN 10: 0857830929
• ISBN 13: 9780857830920
• Reliure: Relié
• Nombre de pages: 304