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This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
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With recipes drawn from many different cuisines, Diana Henry shows how to make the best of seasonal ingredients in jams and jellies, chutneys and pickles, smoked and potted meats and cured fish.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
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Book Description 2012. Hardcover. Condition: New. Hardcover. This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It co.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 272 pages. 0.960. Seller Inventory # 9781845336752
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Book Description Mitchell Beazley, 2012. Condition: New. book. Seller Inventory # M1845336755