Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish, by Diana Henry
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Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish, by Diana Henry
Download PDF Ebook Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish, by Diana Henry
Now in paperback.This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavors wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish, by Diana Henry- Amazon Sales Rank: #2143399 in Books
- Published on: 2015-10-06
- Released on: 2015-10-06
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x .88" w x 7.13" l, .0 pounds
- Binding: Paperback
- 272 pages
About the Author Diana Henry has won numerous awards for her journalism and books and is the food columnist for The Sunday Telegraph. A Bird in the Hand received a 2016 James Beard Award , and A Change of Appetite, voted Cookbook of the Year by the Guild of Food Writers in 2015, was a James Beard Award nominee. Diana was named "Cookery Writer of the Year" by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Eating Well, Red, House and Garden, Country Living and Waitrose Food Illustrated. Diana has written nine other books including Crazy Water Pickled Lemons, Cook Simple, Salt Sugar Smoke, and Roast Figs Sugar Snow. Her new book, Simple, publishes in September 2016. Diana lives in London with her partner and children.
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Most helpful customer reviews
14 of 16 people found the following review helpful. Excellent primer on preserving with extra lashings of real food nostalgia By Alix G I highly recommend this text for anyone with an interest in home preserving and a modicum of patience for food preparation. This is not to say that the recipes are complicated or for the expert only. On the contrary, the ingredients and instructions are set out very clearly and I was able to produce creditable versions of the "thai jungle curry paste", a gorgeous "vin de peches" and "maple-cured bacon (!)" without much difficulty. It is more that the recipes covered by Henry (jams and jellies, chutneys and pickles, smoked and potted meats and cured fish and much more) take time to prepare and then savour. This is not "grab and go" food. If your lifestyle allows for random jars and mysterious objects curing in sealed containers in the fridge then this is the recipe book for you. On the other hand, if you only have time to dream about the possibilities of being a slow foodie, then grab a copy of the book and settle down for a purve over the delicious sounding recipes and attractive photography before heading out to your local speciality deli to stock up.
6 of 6 people found the following review helpful. This book made me a gift stealer! By Jynn I bought this book as a gift...but I'm keeping it for myself! I know, I know, that makes me sound like a horrible person. (But they'll get something else...) I recently bought her book A Change of Appetite over the summer, and it instantly became my favorite cookbook of the year. So when I saw she had this book on condiments - jellies/jams, hot sauces, mustards, vinegars, chutneys, relishes, pickles, etc. I knew I had a sure-win for a friend that loves just that.The book came and I looked through it. Then because of the pictures and recipes as I flipped through it, I knew I had to go back and read it page by page. And that alone converted this indifferent condiment lover into a gift-stealer.I have already a week in, made the scarlet bell pepper and chili jam. I'm not really a jelly person, but her way of suggesting meals to serve her condiments with "How To Use", had me sold that this is one I could get behind for meats. She was right. It is WONDERFUL, like all of her recipes I have tried in the book mentioned above. I see always having a few jars of this in stock now for the grilled meats and pork that she suggests complimenting it with. The photo paired with this recipe certainly had a lot to convince me to try it as well.Like her book A Change of Appetite, it is in the same size format, paper choice (wonderful matte), design and typography layout, font choices and fabric book mark included, that makes the book just feel special. As elegant yet simple and elevated as the recipes inside. There is not a picture to go with each recipe, but the ones that are in the book, are so compelling and tasty to look at. And being on condiments, it didn't feel necessary to provide a picture for each.With two stellar books in my possession of hers that simply does not disappoint, I'll be going back to complete my library with all of her books. And look forward to future releases.
6 of 7 people found the following review helpful. Smart and easy recipes By michele taylor Something for every season, simple easy preps that take each meal to a new delight. The cured duck breasts were a knockout and with a walnut salad everyone wanted the recipe. The spiced feta in olive oil has transformed my meze plate, and so easy. Made the rose syrup for Christmas gifts, a knockout, now everyone wants a bottle. I could go on and on, rhubarb schnapps ...WOW!
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