Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish

Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish

Hardback Mitchell Beazley

By (author) Diana Henry

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  • Format: Hardback | 272 pages
  • Dimensions: 179mm x 265mm x 29mm | 996g
  • Publication date: 3 September 2012
  • Publication City/Country: London
  • ISBN 10: 1845335643
  • ISBN 13: 9781845335649
  • Illustrations note: 100 colour photographs
  • Sales rank: 15,341

Product description

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 flavours 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.

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Author information

Diana Henry writes regularly for the Telegraph, in particular her weekly column in Stella magazine, and is a frequent broadcaster on BBC Radio 4. She has won many awards for her work, most recently the 2015 Guild of Food Writers Cookery Book of the Year and Cookery Journalist of the Year, and the Fortnum & Mason Cookery Writer of the Year (2015). She is the author of a number of bestselling cookbooks including A Bird in the Hand, A Change of Appetite, Salt Sugar Smoke, Roast Figs Sugar Snow, and Cook Simple. She lives in north London with her partner and two children.

Table of contents

Contents Jams Marmalade Jelly and cheese Chutney and relish Pickle Drink Preserved in oil Smoking and Curing