Preserving: Conserving, Salting, Smoking, Pickling by Ginette Mathiot and Clotilde Dusoulier

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  • Rhubarb marmalade

    • laurenlangston on July 09, 2016

      I've made this recipe four times now, never in more than half of the quantities called for. (Ratios the same, of course.) The first time was with store-bought rhubarb, and it turned out beautifully, even though it still took more like 20 minutes to cook rather than the 10 called for in the recipe. (I have one of those dreadful glass-top stoves, though, which may be a factor. EDIT summer 2018: I have a gas stove now. It's faster.) The next two times were with rhubarb fresh from the garden, and I think in this case the freshness worked against me -- there was too much liquid to cook out before the marmalade lost that glorious fresh layer of flavor and became rather one-noted. The fourth time, I picked the rhubarb and let it sit out for 10 days before processing, which worked well. Could even go 2 weeks I bet.

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Reviews about this book

  • ISBN 10 071486952X
  • ISBN 13 9780714869520
  • Published Sep 21 2015
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

Classic French preserving techniques updated for a modern audience. A vibrant package crammed with every recipe you'll ever need to conserve, salt, pickle, and smoke your own fresh produce. Written by Ginette Mathiot and revised and updated by Clotilde Dusoulier of Chocolate and Zucchini. Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques.

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