PublishedKyle Cathie, July 2009 |
ISBN9781856268455 |
FormatSoftcover, 224 pages |
Dimensions25.5cm × 22.5cm × 1.6cm |
Full of practical information, Preserved covers all the essential techniques of food preservation. In a light-hearted manner, Johnny Acton and Nick Sandler show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, infuse oils, preserve with sugar and bottle fruit in alcohol.
They also explore international methods of preserving - the biltong of South Africa, Asian kim chee and the herbes de Provence, as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes so you bring out the best of your preserved food. This is an exciting and personal way to create food, by tailoring it to your taste, and you will soon find out it's addictive.
