Product details:
| ISBN13: | 9781804192405 |
| ISBN10: | 1804192406 |
| Binding: | Hardback |
| No. of pages: | pages |
| Size: | 236x156x24 mm |
| Weight: | 420 g |
| Language: | English |
| 700 |
Category:
Preserving
Pickling, fermenting, freezing, drying, curing and canning
Publisher: Kyle Books
Date of Publication: 7 November 2024
Normal price:
Publisher's listprice:
GBP 22.00
GBP 22.00
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9 562 (9 107 HUF + 5% VAT )
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Long description:
Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects over 200 of their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.
