Preserving: Pickling, fermenting, freezing, drying, curing and canning
Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects over 200 of their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.
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Katie and Giancarlo Caldesi own London's Caffé Caldesi as well as Caldesi in Campagna in Bray. They co-authored The Gentle Art of Preserving andAround The World in Salads which was nominated for the André Simon Food Book Award and the Guild of Food Writers' Cookbook of the Year award. They have both appeared on Saturday Kitchen. Katie is also the author of The Italian Cookery Course. Giancarlo was diagnosed with type 2 diabetes in 2012. Since then he has lost nearly 4 stone and his diabetes is in remission after adopting a low-carb diet.
https://shop.royalacademy.org.uk/preserving-pickling-fermenting-freezing-drying-curing-and-canning65884Preserving: Pickling, fermenting, freezing, drying, curing and canninghttps://shop.royalacademy.org.uk/media/catalog/product/1/2/12095969---preserving-book---1200x1200px.jpg2222GBPInStock/Books/All Books/Christmas/Gifting Groups/Christmas Hosting26283912224333504<p>Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects over 200 of their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.</p> <style>#html-body [data-pb-style=SYXUC1Q]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}</style><div data-content-type="row" data-appearance="contained" data-element="main"><div data-enable-parallax="0" data-parallax-speed="0.5" data-background-images="{}" data-background-type="image" data-video-loop="true" data-video-play-only-visible="true" data-video-lazy-load="true" data-video-fallback-src="" data-element="inner" data-pb-style="SYXUC1Q"><div data-content-type="text" data-appearance="default" data-element="main"><p>Katie and Giancarlo Caldesi own London's Caffé Caldesi as well as Caldesi in Campagna in Bray. They co-authored <span class="a-text-italic">The Gentle Art of Preserving </span>and<span class="a-text-italic">Around The World in Salads </span>which was nominated for the André Simon Food Book Award and the Guild of Food Writers' Cookbook of the Year award. They have both appeared on <span class="a-text-italic">Saturday Kitchen</span>. Katie is also the author of <span class="a-text-italic">The Italian Cookery Course</span>. Giancarlo was diagnosed with type 2 diabetes in 2012. Since then he has lost nearly 4 stone and his diabetes is in remission after adopting a low-carb diet.</p></div></div></div>00add-to-cartstore_type:ShopShopHardback24.1 x 2.3 x 16cm9781804192405256No
