Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Paperback – October 6, 2015
Description
Diana Henry is a James Beard Award winning author and beloved food writer with book sales of more than 950,000 copies worldwide. She has regular columns in The Daily Telegraph and Waitrose Weekend and her work has appeared in BBC Good Food , House & Garden , Delicious and beyond, her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award. Diana Henry is the authorxa0ofxa0twelvexa0booksxa0including: Cr azyxa0Water,xa0Pickledxa0Lemons ; Roastxa0Figs,xa0Sugar Snow ; Plenty ; Salt,xa0Sugar, Smoke;xa0Axa0Change ofxa0Appetite ; Axa0Birdxa0inxa0thexa0Hand ; Simple;xa0Howxa0toxa0Eatxa0axa0Peach and Fromxa0thexa0Ovenxa0toxa0thexa0Table Diana Henry has a strong fanbase with 126,000 followers on Instagram @dianahenryfood
Features & Highlights
- Now in paperback.
- This comprehensive book takes a fresh look at preserving. 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 flavors 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.
