Description

Book Synopsis
Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective.

Preserving - making the most of seasonal abundance and creating foods from scratch at home - is very on-trend.

Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a th

Preserving

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    A Hardback by Giancarlo Caldesi

    £18.70

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    RRP £22.00 – you save £3.30 (15%)

    Order before 4pm tomorrow for delivery by Wed 21 Oct 2026.

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      Book details

      Publisher Octopus Publishing Group
      Published 1 July 2024
      ISBN-13 9781804192405
      978-1804192405
      ISBN-10 1804192406
      Also in:
      Food & Drink Cookery

      Description

      Book Synopsis
      Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective.

      Preserving - making the most of seasonal abundance and creating foods from scratch at home - is very on-trend.

      Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a th

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