The Gentle Art of Preserving / Preserving - Pickling, Fermenting, Freezing, Drying, Curing and Canning: Inspirational Recipes from Around the World by Katie Caldesi and Giancarlo Caldesi
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Blackberry vinegar (page 18)
from The Gentle Art of Preserving / Preserving - Pickling, Fermenting, Freezing, Drying, Curing and Canning: Inspirational Recipes from Around the World The Gentle Art of Preserving / Preserving - Pickling, Fermenting, Freezing, Drying, Curing and Canning by Katie Caldesi and Giancarlo Caldesi
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- ISBN 10 0857830929
- ISBN 13 9780857830920
- Linked ISBNs
- 9781909487086 Hardcover (United States) 5/1/2014
- 9780857834676 Paperback (United Kingdom) 4/26/2018
- 9781804192405 Hardcover (United Kingdom) 11/5/2024
- Published Aug 29 2013
- Format Hardcover
- Page Count 304
- Language English
- Countries United Kingdom
- Publisher Kyle Books
- Imprint Kyle Books
Publishers Text
This authoritative and comprehensive guide covers internationally inspired preserving techniques and ingredients all within the reach of the home cook. From smoking fish Scandinavian-style to Italian cured charcuterie such as ham and salami inspired by Giancarlo's family cooking Preserving offers advice on curing, hot and cold-smoking alongside recipes for pickles, chutneys and jams to take advantage of seasonal gluts of fruit and vegetables. With Katie and Giancarlo to inspire and guide you through each method, this is a reference to accompany you on every step of the preserving process.Other cookbooks by this author
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