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The Gentle Art of Preserving

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The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying.Join Katie and GiancarloCaldesion their two year-long journey discoveringdifferent methods of conserving food, as theycombine traditional tried-and-tested preservingtechniques with a thoroughly modernperspec The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying.Join Katie and GiancarloCaldesion their two year-long journey discoveringdifferent methods of conserving food, as theycombine traditional tried-and-tested preservingtechniques with a thoroughly modernperspective, from smoking fish in Scotland to dryingchiles in Sri Lanka.Learn how to cure Italian charcuterie, make sausages, brine a chicken or prepare yourown delicious smoked salmon and mackerel.Discover practical tips such as freezingspice cubes, stocks and sauces to makingflavored oils and butters to provide tastyshortcuts for quick meals.Create summery cordials, sun-drytomatoes, ferment homemade yogurt and bakesourdough from your own starter. With over 200 recipes and color photographs; endless basic guides, strategies, and tips; sources and a bibliography, thisfascinating compendium will be your go-to accessible andauthoritative guide."


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The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying.Join Katie and GiancarloCaldesion their two year-long journey discoveringdifferent methods of conserving food, as theycombine traditional tried-and-tested preservingtechniques with a thoroughly modernperspec The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying.Join Katie and GiancarloCaldesion their two year-long journey discoveringdifferent methods of conserving food, as theycombine traditional tried-and-tested preservingtechniques with a thoroughly modernperspective, from smoking fish in Scotland to dryingchiles in Sri Lanka.Learn how to cure Italian charcuterie, make sausages, brine a chicken or prepare yourown delicious smoked salmon and mackerel.Discover practical tips such as freezingspice cubes, stocks and sauces to makingflavored oils and butters to provide tastyshortcuts for quick meals.Create summery cordials, sun-drytomatoes, ferment homemade yogurt and bakesourdough from your own starter. With over 200 recipes and color photographs; endless basic guides, strategies, and tips; sources and a bibliography, thisfascinating compendium will be your go-to accessible andauthoritative guide."

59 review for The Gentle Art of Preserving

  1. 4 out of 5

    Erica

    I haven't actually read this. I've only flipped through it, examined some pages, drooled over some photos. However, after seeing both a recipe for elderflower cordial (my mom has elderberry bushes and they don't get used for anything!) AND pictures of dried chives on things (ok, see, I have this thing with dried chives. I make chive-blossom vinegar - this recipe: http://www.stonegableblog.com/chive-b... - in the early summer but always wind up with leftover chive blossoms. So I dry them. Then I use them in the winter and they're so pretty and I haven't actually read this. I've only flipped through it, examined some pages, drooled over some photos. However, after seeing both a recipe for elderflower cordial (my mom has elderberry bushes and they don't get used for anything!) AND pictures of dried chives on things (ok, see, I have this thing with dried chives. I make chive-blossom vinegar - this recipe: http://www.stonegableblog.com/chive-b... - in the early summer but always wind up with leftover chive blossoms. So I dry them. Then I use them in the winter and they're so pretty and have such a lovely, subtle flavor but then people who get the food with the dried chive blossoms are all, "What ARE these?" and I say, "They're dried chive blossoms" and the people scrape them aside thinking that flowers are inedible and I launch into my, "Oh! You can EAT those! I have lots of dried, edible flowers..." and you know what? In the end, it makes me sad that no one else appreciates my beautiful and mild-tasting seasoning. Except, obviously, these people do because they put chive flowers on food!), I felt I had to purchase this book. If a book can make me purchase it unread, I'm going to give it five stars. That will make me feel better about myself and my spending. Alas, the book will arrive too late for the things I want to make but I figure, we're not really canning this year with Mom so I'll have lots of extra jars. May as well put them and the garden to use, right? It will be fun to have new things to make. New, non-yucky things (pickled beets = SO gross)

  2. 5 out of 5

    Annette McIntyre

    Amazing recipes for you to try as you store foods for the future.

  3. 5 out of 5

    Neon Snake

    Entirely practical and inspirational, this has half an eye on sustainable and seasonal cooking, and half an eye on adventure and trying new and unusual things. There are a whole broad range of techniques here, from jams and marmalades, all the way through to smoking and air drying food - even the simple-sounding freezing gets a small chapter as well. One of only two books (Diana Henry's Salt Sugar Smoke) on preserving that is needed, I highly recommend this.

  4. 4 out of 5

    Aja Marsh

    i was surprised by this book! when i first flipped through it i sort of dismissed it, but after looking through it more carefully, i was really impressed how much they packed into this book-- loads of diverse recipes and techniques. this sort of tome has the potential to be pretentious, but i didn't find it so. it was also nice to see a book on preserving not published/written in the US as there is a different flavor palette presented.

  5. 4 out of 5

    Christine

    Excellent collection of techniques and recipes, it's the first book I've seen that discusses the difference between jarring and canning and when to use which. It includes a section on drying and smoking meats.

  6. 5 out of 5

    Tiffany T

  7. 4 out of 5

    Dustin Taylor

  8. 5 out of 5

    Kathleen Ross

  9. 4 out of 5

    Mr Andrew Findlay

  10. 4 out of 5

    Lee Heffner

  11. 5 out of 5

    Kathely

  12. 4 out of 5

    Surajit Roy

  13. 4 out of 5

    Erica

  14. 5 out of 5

    Arek Duda

  15. 5 out of 5

    Emily

  16. 5 out of 5

    Amanda

  17. 4 out of 5

    Sunderbug

  18. 5 out of 5

    Fiona

  19. 4 out of 5

    Diana Walker

  20. 5 out of 5

    Amy

  21. 4 out of 5

    Sue

  22. 4 out of 5

    Jenni Robillard

  23. 5 out of 5

    Joy

  24. 4 out of 5

    Melody

  25. 4 out of 5

    Dale

  26. 4 out of 5

    Nikki

  27. 5 out of 5

    Denise

  28. 4 out of 5

    Janet

  29. 5 out of 5

    Daniel

  30. 5 out of 5

    Kaisha

  31. 5 out of 5

    Mark Price

  32. 4 out of 5

    Alison

  33. 5 out of 5

    Sarah

  34. 4 out of 5

    Megan

  35. 4 out of 5

    Elizabeth

  36. 5 out of 5

    Tammiw

  37. 4 out of 5

    Ashley

  38. 4 out of 5

    Emily

  39. 5 out of 5

    Justin Liew

  40. 4 out of 5

    Bonnie

  41. 5 out of 5

    Rachel Taylor

  42. 5 out of 5

    Jaime Williams

  43. 5 out of 5

    Sarah

  44. 4 out of 5

    J

  45. 4 out of 5

    Jennifer

  46. 5 out of 5

    Ian Gallo

  47. 5 out of 5

    Hadley

  48. 4 out of 5

    Michelle Morris

  49. 4 out of 5

    Rachael Eramo

  50. 5 out of 5

    Jane

  51. 4 out of 5

    Patricia Anderson

  52. 4 out of 5

    Kristy

  53. 4 out of 5

    Jennifer Bird

  54. 4 out of 5

    KT

  55. 4 out of 5

    Tori

  56. 5 out of 5

    Malini

  57. 4 out of 5

    Mikefranklin

  58. 4 out of 5

    Gem

  59. 5 out of 5

    Kaz

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