Ferment, pickle, dry : ancient methods, modern meals
Poffley, Simon2016
Books, Manuscripts
Find it!
Total copies: 1
Available: 0
Place reservation for Ferment, pickle, dry : ancient methods, modern meals'Ferment, Pickle, Dry' teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves.
Main title:
Ferment, pickle, dry : ancient methods, modern meals / Simon Poffley and Gaba Smolinska-Poffley.
Imprint:
London : Frances Lincoln Limited, 2016.London : Frances Lincoln Limited, 2016.
Collation:
256 pages : illustrations (colour) ; 23 cm
Notes:
Includes index.
ISBN:
9780711237780 (hbk)
Dewey class:
641.4
Language:
English
BRN:
1616796
Find it!
Total copies: 1
Available: 0
Place reservation for Ferment, pickle, dry : ancient methods, modern meals