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Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish by Diana Henry at Abbey's Bookshop,
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
— —
Diana Henry

Salt Sugar Smoke

How to preserve fruit, vegetables, meat and fish

Diana Henry

$69.99

Hardback

Not in-store but you can order this
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English
Mitchell Beazley
03 September 2012
Cookery, food & drink; Preserving & freezing
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 flavours 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.
By:  
Imprint:   Mitchell Beazley
Country of Publication:   United Kingdom
Edition:   1
Dimensions:   Height: 189mm,  Width: 264mm,  Spine: 26mm
Weight:   994g
ISBN:   9781845335649
ISBN 10:   1845335643
Pages:   272
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active
Contents Jams Marmalade Jelly and cheese Chutney and relish Pickle Drink Preserved in oil Smoking and Curing

Diana Henry is the food columnist for The Sunday Telegraph. Her first book, Crazy Water, Pickled Lemons, was shortlisted for a Glenfiddich Award for best cookbook. Her second book, The Gastropub Cookbook, was critically acclaimed and hugely successful. She has recently published her third title, Roast Figs, Sugar Snow, to much media acclaim. She won Cookery Writer of the Year at the Guild of Food Writers Awards in June 2007.

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