This comprehensive guide opens with a history of preserving and pickling, which provides an insight into the traditional techniques and local delicacies. Practical advice and information about techniques, equipment and choosing the best ingredients follow in the authoritative and wide-ranging introduction, which is followed by the heart of the book: over 75 recipes covering every kind of chutney, pickle and condiment. Explore accompaniments to meats and poultry, from traditional basics, such as Horseradish or Mint Sauce, to modern flavours, such as Roasted Red Pepper and Chilli Ketchup or Cranberry and Red Onion Relish. Accompany seafood with Lemongrass and Ginger Jelly or serve oysters with Bloody Mary Relish. With its wonderful photography and comprehensive and exciting recipe list, this is the perfect sourcebook for every cook who wishes to know more about chutneys and pickles. Catherine Atkinson is a trained Cordon Bleu cook who has worked in a number of restaurants including the Roux Brothers' patisseries. She also worked as Deputy Cookery Editor on Woman's Weekly magazine.
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This comprehensive guide to preserving includes pickles, relishes, chutneys, savoury jellies, sauces and mustards. The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit and vegetables. It also fully explains all the preserving techniques you need to know for perfect results.The recipes include traditional classics, such as English Pickled Onions or Mango Chutney, and exciting new ideas, such as Carrot and Almond Relish and Italian Mustard Fruit Pickles. There are over 75 savoury preserves to choose from, and each is shown in step-by-step photographs, with a stunning picture of the finished result, making this the perfect book for both the beginner and the more experienced cook.It is an essential guide to home preserving with salt, sugar, vinegar and alcohol featuring over 75 classic and contemporary recipe ideas. A useful introductory section provides information on ingredients, equipment and preserving techniques. It provides easy-to-follow instructions with step-by-step pictures to guide you through. It features over 300 stunning colour photographs.Also available in this series is "Jams, Jellies & Marmalades" (August 2008).
Ãœber den Autor
Catherine Atkinson is a trained Cordon Bleu cook and has worked in a number of restaurants including the Roux Brothers' patisseries before she moved into publishing, creating recipes and styling food. She also worked as Deputy Cookery Editor on Woman's Weekly and Me magazines.
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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