Do Preserve

Make your own jams, chutneys, pickles and cordials.

Häftad, Engelska, 2016

179 kr

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How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experience as cooks, caterers and foragers, three friends bring you the essential guide to preserving. With techniques and recipes handed down through the generations plus deliciously inventive recipes from their own kitchens, you ll soon learn: the basic principles and methods of preserving; equipment and ingredients you need to get started; the best preserving agents to use (sugar, vinegar, alcohol, oil and salt); and over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz. Let the slow art of preserving become your new favourite pastime and delight in having nature s most vibrant flavours and colours in your kitchen.

Produktinformation

Utgivningsdatum2016-05-05
Mått119 x 175 x 18 mm
Vikt227 g
FormatHäftad
SpråkEngelska
Antal sidor176
FörlagThe Do Book Co
ISBN9781907974243

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Matkonservering inom Mat och dryck

Mimi Beaven and her husband Richard, founded the brand Made In Ghent a few years ago. For them, preserving the flavors of the year s harvest is essential preparation for the cold winter months on the family farm that they are rebuilding in the Hudson Valley, New York. They raise pigs, bees and chickens. Mimi bakes sourdough and cooks super-seasonal goods in the farm kitchen which is sold to the local community from their farm store. Anja Dunk grew up in the Welsh countryside where homegrown produce and wild foraging were part of daily life. Here began her love for preserving. She now lives with her young family just outside London where she is a caterer and freelance cook. She is also the author of Strudel, Noodles and Dumplings and Advent. Jen Goss lives on a smallholding in West Wales with her family, following a lifelong dream to live by the sea and work the land. Her produce and that from surrounding hedgerows provides ample supplies for Our Two Acres, her catering company.