The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials 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 1909487082
- ISBN 13 9781909487086
- Published May 01 2014
- Format Hardcover
- Page Count 304
- Language English
- Countries United States
- Publisher Kyle Cathie
- Imprint Kyle Cathie Limited
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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