Salt Sugar Smoke The Definitive Guide to Conserving, from Jams and Jellies to Smoking and Curing (HB)

Author(s): Diana Henry

Preserving

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.


Product Information

Diana Henry has a strong sales track record - her latest book, Food From Plenty, has sold more than 20,000 copies. Preserving - making the most of seasonal abundance and creating foods from scratch at home - it is very on trend. 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. The book's 250 recipes include all the classics, from strawberry jam to mango chutney, plus the most inspirational preserves from all over the world. Diana Henry has been awarded Cookery Writer of the Year twice in the last four years by The Guild of Food Writers.

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook; Cook Simple; and Food from Plenty. Diana lives in London with her partner and children.

Contents Jams Marmalade Jelly and cheese Chutney and relish Pickle Drink Preserved in oil Smoking and Curing

General Fields

  • : 9781845335649
  • : Octopus Publishing Group
  • : Mitchell Beazley
  • : July 2012
  • : 260mm X 178mm
  • : United Kingdom
  • : October 2012
  • : books

Special Fields

  • : 1012
  • : 641.4
  • : 272
  • : 100 colour photographs
  • : Diana Henry
  • : Hardback