Ham, Pickles & Jam: Traditional Skills for the Modern Kitchen Larder

Ham, Pickles & Jam: Traditional Skills for the Modern Kitchen Larder

by Thane Prince, Diana Miller
     
 

Readers can cut costs by making the most of seasonal ingredients, storing food properly, stocking cupboards correctly, and fully using what they have in this guide to rediscovering lost kitchen skills
 
Many cooks remember jams and chutneys made by grandmothers and great aunts who also seemed to know exactly how long to boil a

Overview

Readers can cut costs by making the most of seasonal ingredients, storing food properly, stocking cupboards correctly, and fully using what they have in this guide to rediscovering lost kitchen skills
 
Many cooks remember jams and chutneys made by grandmothers and great aunts who also seemed to know exactly how long to boil a ham and how to keep butter, and who had a magical pantry full of secret delights. These skills are increasingly in demand as more people want to make use of homegrown produce, reduce the weekly food budget, or rediscover cooking from scratch. A timely book for the new kitchen revolution, this is not only a celebration of lost skills such as curing, rendering, and pickling and a collection of fantastic recipes (such as Roasted Brine-cured Pork, Green Tomato Chutney, and Salted Peanut Brittle), but also provides advice on stocking a pantry and the best way to store cheese, cooked meats, and vegetables. At a time when everyone is looking to shop more locally, cook thriftily, and still enjoy great food, it is a book for how to live today. Includes dual measurements.

Editorial Reviews

From the Publisher

"The joy of this English cookbook is its back-to-basics approach as well as its conversational tone."  –Library Journal

"I feel so inspired by the photographs, and reading the directions leaves me feeling that these are dishes I could successfully tackle."  —Luxury Reading.com

"Is an absolute joy and is the next best thing to actually being in a traditional British home kitchen." — TucsonCitizen.com

Library Journal
The joy of this English cookbook is its back-to-basics approach as well as its conversational tone. Chef and journalist Prince (Jams & Chutneys) encourages us to return to a time of pantries, larders, canning, pickling, and making cheeses and preserves from scratch. She presents these practices as a way for the backyard gardener and discriminating shopper to create simple, delicious dishes. Each chapter begins with an analysis of food content, which is both interesting nutritionally as well as helpful for a better understanding of how ingredients affect taste. The recipes, accompanied by full-page color photos on heavy matte paper, are clearly written with amounts in grams, ounces, and cups. Some processes and recipes (e.g., salt curing, Pressed Tongue) may not be for the average American palate, but such British classics as Steak and Kidney Pudding, scones, and chutney are sure to please. Some British terminology may be unfamiliar but is negligible. All the ingredients should be available stateside with the possible exception of "British pink veal." VERDICT A refreshing, updated interpretation of thoroughly English cooking.—Meredith Toumayan, Langley-Adams Lib., Groveland, MA

Product Details

ISBN-13:
9781862059283
Publisher:
Pavilion Books, Limited
Publication date:
04/01/2012
Pages:
272
Product dimensions:
7.60(w) x 9.80(h) x 1.20(d)

Meet the Author


Thane Prince is a chef, journalist, and the author of Jellies, Jams & Chutneys. She is a regular contributor to BBC Good Food magazine, for 12 years she was the food writer for the Daily Telegraph Weekend, she set up and ran a cooking school, and she now runs bespoke cooking courses. Diana Miller is also the photographer for Gordon Ramsay's Passion for Seafood, Homebrew, and The Whole Hog. Her clients have included McDonalds, Leo Burnett, Saatchi & Saatchi, and Starbucks.

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