The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials

The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials

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Overview

The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials by Katie Caldesi, Giancarlo 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 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.

Product Details

ISBN-13: 9781909487086
Publisher: Kyle Books
Publication date: 05/01/2014
Pages: 304
Sales rank: 1,258,172
Product dimensions: 8.40(w) x 9.90(h) x 1.00(d)

About 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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