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Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning
✍️ Caldesi, Katie
$24.99
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📝 Description: Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning
Preserving - making the most of seasonal abundance and creating foods from scratch at home - is very on-trend. 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 their favorite 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. This comprehensive guide to conserving - from jams and chutneys to cures and smokes - includes all the essential technical information you need to make perfect preserves.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
While this book offers a broad survey of preservation techniques, it may disappoint readers seeking deep technical rigor or strict safety protocols for pressure canning. The narrative leans heavily on personal anecdotes rather than scientific explanation, which might frustrate precision-focused chefs. It is best suited for hobbyists who value inspiration and variety over exhaustive detail. Those looking for specialized, single-method manuals will find the scope too diluted, but generalists will appreciate the accessible, modern approach to traditional skills.
