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First published in 2005. Cooks eager to rediscover the lost culinary art of pickling will be weIl served by this fascinating and informative text, written by the founder of the best-known vinegar and pickling company in the United Kingdom. Beginning with an explanation of the history of pickling, principles and advantages, the book goes on to give detailed instructions on the preservation of artichokes, beans, beetroot, cabbage, shallots, tomatoes, peaches, cherries, a wide variety of chutneys and ketchups, meats and many other foods. Instructions are also given for mixing spices and determining correct levels of acidity and brine.
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time
First published in 2005. Cooks eager to rediscover the lost culinary art of pickling will be weIl served by this fascinating and informative text, written by th
With over 100 recipes, provides guidance on the equipment you'll need, the main ingredients for each preserved item, and detailed instructions on how to begin c
Discover the art of pickling with this step-by-step guide for beginners Pickling and fermenting are time-tested preservation methods that allow you to transform
Master the art of pickling with 125 classic and creative recipes Pickling is the best (and most delicious!) way to preserve all kinds of food, so it's no wonder
