The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordialsby Chris Terry (Photographer), Giancarlo Caldesi, Katie Caldesi
The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying.Join Katie and GiancarloCaldesion their two year-long journey discoveringdifferent methods of conserving food, as theycombine traditional tried-and-tested preservingtechniques with a thoroughly
The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying.Join Katie and GiancarloCaldesion their two year-long journey discoveringdifferent methods of conserving food, as theycombine traditional tried-and-tested preservingtechniques with a thoroughly modernperspective, from smoking fish in Scotland to dryingchiles in Sri Lanka.Learn how to cure Italian charcuterie,make sausages, brine a chicken or prepare yourown delicious smoked salmon and mackerel.Discover practical tips such as freezingspice cubes, stocks and sauces to makingflavored oils and butters to provide tastyshortcuts for quick meals.Create summery cordials, sun-drytomatoes, ferment homemade yogurt and bakesourdough from your own starter. With over 200 recipes and color photographs; endless basic guides, strategies, and tips; sources and a bibliography, thisfascinating compendium will be your go-to accessible andauthoritative guide.
But along with the recipes, you can also use this book as a guide. Each chapter starts off with a comprehensive look at the type of preserving being addressed preserving in vinegar, with sugar, with salt, air-drying, fermenting, and so on and then the headnotes go into further details on using specific ingredients, making adjustments, and various useful preserving facts. Lots of places to dig in and get your preserving fix with this one.
What's hot: Concerned about food safety if you've never preserved before? Their instructions for working with high- and low-acid foods is clear and easy to follow, and there's step-by-step advice on how to do things like heat processing, which should give home cooks confidence right out of the gate.
What's not: You're going to need more shelf space in your pantry with all the things this book will inspire you to preserve.
- Kyle Books
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- 8.40(w) x 9.90(h) x 1.00(d)
Meet the Author
Katie and Giancarlo Caldesi own Caffé Caldesi in London’s Marylebone and Caldesi in Campagna, a beautiful restaurant in the English countryside. Katie is also the principal of their cooking school, La Cucina Caldesi, where she and Giancarlo have spent more than 10 years teaching students at every level. Katie is the author of The Italian Cooking Course, which was nominated for the James Beard Best International Cookbook award and the André Simon Book Award. Visit them online at caldesi.com.
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