Salt Sugar Smoke
How to preserve fruit, vegetables, meat and fish
$93.42
- Hardcover
272 pages
- Release Date
9 October 2012
Summary
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…
Book Details
| ISBN-13: | 9781845335649 |
|---|---|
| ISBN-10: | 1845335643 |
| Author: | Diana Henry |
| Publisher: | Octopus Publishing Group |
| Imprint: | Mitchell Beazley |
| Format: | Hardcover |
| Number of Pages: | 272 |
| Release Date: | 9 October 2012 |
| Weight: | 994g |
| Dimensions: | 189mm x 264mm x 26mm |
| Series: | Mitchell Beazley |
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About The Author
Diana Henry
Diana Henry is the food columnist for The Sunday Telegraph. Her first book, Crazy Water, Pickled Lemons, was shortlisted for a Glenfiddich Award for best cookbook. Her second book, The Gastropub Cookbook, was critically acclaimed and hugely successful. She has recently published her third title, Roast Figs, Sugar Snow, to much media acclaim. She won Cookery Writer of the Year at the Guild of Food Writers Awards in June 2007.
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