The art of preserving : ancient techniques and modern inventions to capture every season in a jar / Emma Macdonald with Susanna Tee.
Material type:
TextPublisher: London : Nourish, 2021Copyright date: ©2021Edition: New and updated editionDescription: 223 pages : color illustrations ; 21 cmContent type: - text
- unmediated
- volume
- 9781848993983
- 1848993986
- Artisan preserving
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.42 M135 | Available | 33111010561211 |
Enhanced descriptions from Syndetics:
This sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish.
Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way.
Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish.
Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including- gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!
"First published in the UK as Bay tree preserving and in the USA as Artisan preserving in 2014 by Nourish ..."--Title page verso.
Chef Emma Macdonald discusses and provides recipes for canning and preserving food.
Introduction -- Jams & marmalades -- Jellies & curds -- Conserved & bottled -- Chutneys & relishes -- Pickles & sauces -- Candied, cured, dried & potted.
Includes index.
Sustainable, low-waste and delectable, preserved food is indispensable to any modern kitchen. Macdonald and Tee show you how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers. They cover time-honoured concoctions, as well as some modern combinations that will make your gift of homemade jam or chutney gratefully received. -- adapted from back cover