Salt Sugar Smoke

How to preserve fruit, vegetables, meat and fish

Nonfiction, Food & Drink, Canning & Preserving
Cover of the book Salt Sugar Smoke by Diana Henry, Octopus Books
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Diana Henry ISBN: 9781784723279
Publisher: Octopus Books Publication: November 3, 2016
Imprint: Mitchell Beazley Language: English
Author: Diana Henry
ISBN: 9781784723279
Publisher: Octopus Books
Publication: November 3, 2016
Imprint: Mitchell Beazley
Language: English

This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them.

There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks).

But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them.

There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks).

But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.

More books from Octopus Books

Cover of the book Panini by Diana Henry
Cover of the book 501 Must-Visit Destinations by Diana Henry
Cover of the book Creative Vegetable Gardening by Diana Henry
Cover of the book Ella's Kitchen: The Easy Family Cookbook by Diana Henry
Cover of the book Hamlyn All Colour Cookery: 200 Barbecue Recipes by Diana Henry
Cover of the book AvoCuddle by Diana Henry
Cover of the book Hamlyn All Colour Cookery: 200 Student Meals by Diana Henry
Cover of the book A Soup a Day by Diana Henry
Cover of the book Hugh Johnson in the Garden by Diana Henry
Cover of the book Hamlyn All Colour Cookery: 200 Student Meals by Diana Henry
Cover of the book Hamlyn All Colour Cookery: 200 More Slow Cooker Recipes by Diana Henry
Cover of the book Classic Stories of World War II by Diana Henry
Cover of the book Hell on 4 Paws by Diana Henry
Cover of the book The Power of NO by Diana Henry
Cover of the book Sirocco by Diana Henry
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy