A collection of time-honored recipes for delicious preserved foods along with 21st-century variations
Chutneys, pickles, and relishes can bring life and richness to any meal, and ever-imaginative new examples appear regularly on supermarket shelves and at farmers markets. However, any cook can make equally exciting variations with very little effort, and often using the most basic of locally sourced ingredients. These superb recipes come from both modern-day restaurant chefs and prize-winning traditionalists. Cooks who enjoy fresh, tangy flavors will find that this guide provides all the help and inspiration they need to enter the world of successful chutney-making and pickling. Once cooks and their families and friends have experienced these homemade versions, they will never be content to settle for the store versions again.
|Publisher:||Crowood Press, Limited, The|
|Product dimensions:||6.10(w) x 9.10(h) x 0.50(d)|
About the Author
J. C. Jeremy Hobson is the author of 20 books on various aspects of life in the country, including Keeping Chickens. Philip Watts is a food photographer. They previously collaborated on Cook Game and The New Country Cook.