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

    Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish (Hardback) By (author) Diana Henry

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    DescriptionThis 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.

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  • Full bibliographic data for Salt Sugar Smoke

    Salt Sugar Smoke
    How to Preserve Fruit, Vegetables, Meat and Fish
    Authors and contributors
    By (author) Diana Henry
    Physical properties
    Format: Hardback
    Number of pages: 272
    Width: 180 mm
    Height: 262 mm
    Thickness: 30 mm
    Weight: 1,021 g
    ISBN 13: 9781845336752
    ISBN 10: 1845336755

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    LC subject heading: , ,
    BISAC V2.8: CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    DC21: 641.4
    LC subject heading:
    DC22: 641.4
    LC subject heading: ,
    BIC subject category V2: WBW
    LC subject heading:
    B&T Approval Code: A97401700
    LC subject heading:
    LC classification: TX601 .H46 2012
    Imprint name
    Publication date
    10 October 2012
    Publication City/Country
    New York
    Author Information
    @font-face { font-family: "Times"; }@font-face { font-family: "Calibri"; }@font-face { font-family: "JoannaMT"; }@font-face { font-family: "JoannaMT-Italic"; }@font-face { font-family: "JoannaMT-Bold"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Diana Henry has been awarded "Cookery Writer of the Year" by the Guild of Food Writers twice in the past three years. She is the main food columnist for The Sunday Telegraph. She is author of several best-selling books, including the Glenfiddich Award nominated "Crazy Water, Pickled Lemons"; "The Gastropub Cookbook "and "Cook Simple." She co-presented the cooking show "Market Kitchen "on the Good Food channel, and writes for several magazines.