Preserving : Pickling, fermenting, freezing, drying, curing and canning
Book Details
Format
Hardback or Cased Book
ISBN-10
1804192406
ISBN-13
9781804192405
Publisher
Octopus Publishing Group
Imprint
Octopus Publishing Group
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 7th, 2024
Print length
256 Pages
Weight
430 grams
Dimensions
24.10 x 16.00 x 2.30 cms
Product Classification:
Cooking with specific gadgetsCookery dishes & coursesPreserving & freezing
Ksh 3,950.00
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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 Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective.
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 Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective.
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.
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.
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