Salt Sugar Smoke : How to Preserve Fruit, Vegetables, Meat and Fish
Best known as the award-winning food writer for the Sunday Telegraph, Diana Henry has created a treasure trove of classic recipes that may be the only book on conserving you will ever need. It is a complete guide to making your own jams, jellies, chutneys, pickles, relishes, cures, smokes, and foods preserved in oil, with more than 200 recipes from around the world combined with the author's expert advice and instruction on techniques. Diana's friendly narrative style guides you gently while offering fascinating background information such as the traditions of mushroom picking in Italy, Scandinavia and Russia. The recipes in this book will provide you with season after season of wonderful preserves.
"I am a home cook," writes Diana Henry, "I have done everything in this book in a gentle way and didn't spend much on new equipment." Yet the results are fabulous: sumptuous fruit jams and curds, savoury smoked meats and salted fish, and an international lineup of condiments, syrups, alcohols, and pickles. Perfect for making foody gifts to give.
Hardback. 272 pages.