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Chargement... Preserves: River Cottage Handbook No.2par Pam Corbin
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Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. And jams can mystify. Americans will be able to read about hedgerow jelly only as armchair tourism, but recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach. Appartient à la série
Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle, marrow rum, elderberry chutney and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is destined to join Mushrooms (Handbook No.1) as an indispensable household reference. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.852Technology Home and family management Food And Drink Cooking Specific Dishes Candy, Confectionary, Sweets Jams, Jellies, Sweet PreservesClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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