Perfect Preserves: Jelly-making, Canning, Pickling, Smoking, Curing, Potting, Freezing, Salting, Crystallizing, Drying. Cet article n’est pas disponible.Perfect Preserves: Jelly-making, Canning, Pickling, Smoking, Curing, Potting, Freezing, Salting, Crystallizing, Drying

Now anyone can preserve food at home with this safe, easy-to-use cookbook and guide. From homemade jams and chutneys to smoked fish and more, "Perfect Preserves" takes the guesswork and the intimidation out of preserving fruits, meats, and other foods. It gives easy, step-by-step explanations of eleven basic techniques, including drying, curing, salting, pickling, bottling, crystallizing, and freezing. Best of all, the book features more than eighty recipes, with master recipes and variations for making preserved foods, plus recipes for using these foods in everything from a heartwarming Winter Fruit Compote (using dried apple rings) to a savory Squash Soup with Smoked Mussels. The book is beautifully illustrated throughout with full-color "how-to" shots and photos of finished dishes.

Hilaire Walden has been involved with food and cooking for four decades, She worked in production development for several major companies in the food industry. Hilaire then moved into food and wine writing and was chief editor for Anne Willan, the noted cookbook author and proprietor of a cooking school in France. She has written dozens of cookbooks and contributes regularly to magazines, newspapers, television, and radio. Hiliare's most recent books include The Dinner Party Cookbook, Sensational Preserves, The Moroccan Collection, and Mediterranean Cooking. She makes her home in the secluded, rural country-side of England, where preserving is very much part of the culinary tradition.