Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish (Diana Henry) - Softcover

Henry, Diana

4.45

266 ratings by Goodreads

9781784721190: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish (Diana Henry)

Softcover

ISBN 10: 1784721190 ISBN 13: 9781784721190

Publisher: Mitchell Beazley, 2015

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Now in paperback. This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavors wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

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Review:

''Jewel like collection of recipes'' -- Bee Wilson, Sunday Times Culture

''Diana Henry harks back to the quietly authoritative style of writers like Elizabeth David and Jane Grigson.'' -- New York Times book recommendations

''The stand-out book of the year is Diana Henry's Salt Sugar Smoke. It does have a high concept, but it views preserving through such a long lens, and with such a generous spirit (there are absolutely loads of recipes here), that what sounds like a narrow remit becomes encyclopedic. With jams and jellies, through meat, fish, vinegar, fruit and cheese, Henry finds a preserving route into pretty well every food worth eating.'' -- The Guardian

''Preserving Pickling and bottling are currently undergoing a renaissance...The latest book from the food writer Diana Henry bring her characteristic lightness of touch to the topic with recipes designed for home cooks'' -- Lucas Hollweg, Sunday Times Style Magazine

''There are just so many recipes I long to try out my copy is littered with post-its.'' -- Nigella Lawson

''Diana Henry's recipes are great: straightforward, easy to follow and always interesting, even thought-provoking. Both luscious and inspiring'' -- Telegraph Magazine

''Diana Henry is a gifted and enthusiastic food writer'' -- Metro

''Great recipes, luscious pictures. Happiness on a plate'' -- Elizabeth Luard in The Oldie

''As complete a guide as you re likely to get.'' -- The Bookseller

''For a little effort, with this book you ll soon have a larder full of enticing flavours ready for any season.'' -- Fabuliscious food blog

''Diana's clever narrative style means you feel like she is in the kitchen with you.'' -- Fork magazine

''Diana Henry is one of Britain s favourite professional food writers, searching for, testing, eating, retesting and writing about the sorts of dishes we all want to eat. Her latest offering is no exception.''

'Preserving fruit and vegetables is fundamental to any gardener growing their own, and this book will delight any smallholder or forager with recipes from around the world that are within our hands.' -- The Landsman --The Foodie Bugle

Book Description:

This treasure trove of classic recipes is the only book on conserving you will ever need. Written by award-winning cookery writer Diana Henry, it is a complete guide to making your own jams, jellies, chutneys, pickles, relishes, cures, smokes, and foods preserved in oil.

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