The Gentle Art of Preserving
Published June 7th 2014
Size 8.5 x 10.1 inches
The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying. Join Katie and Giancarlo Caldesi on their two year-long journey discovering different methods of conserving food, as they combine traditional tried-and-tested preserving techniques with a thoroughly modern perspective, from smoking fish in Scotland to drying chiles in Sri Lanka.
Learn how to cure Italian charcuterie, make sausages, brine a chicken or prepare your own delicious smoked salmon and mackerel. Discover practical tips such as freezing spice cubes, stocks and sauces to making flavored oils and butters to provide tasty shortcuts for quick meals. Create summery cordials, sun-dry tomatoes, ferment homemade yogurt and bake sourdough from your own starter.
With over 200 recipes and color photographs; endless basic guides, strategies, and tips; sources and a bibliography, this fascinating compendium will be your go-to accessible and authoritative guide.
Katie and Giancarlo Caldesi own London's Caldesi Restaurant and Caffe Caldesi as well as Caledsi in Campagna in Bray. Katie is the principal of their cookery school and author of The Italian Cookery Course.