Pickles Preserves and Cures: Recipes for the Modern Kitchen Larder
Many cooks remember jams and chutneys made by grandmothers and great aunts who also seemed to know exactly how long to boil a ham and how to keep butter, and who had a magical pantry full of secret delights.
These skills are increasingly in demand as more people want to make use of homegrown produce, reduce the weekly food budget, or rediscover cooking from scratch.
A timely book for the new kitchen revolution, this is not only a celebration of lost skills such as curing, rendering, and pickling and a collection of fantastic recipes (such as Roasted Brine-cured Pork, Green Tomato Chutney, and Salted Peanut Brittle), but also provides advice on stocking a pantry and the best way to store cheese, cooked meats, and vegetables.
At a time when everyone is looking to shop more locally, cook thriftily, and still enjoy great food, it is a book for how to live today. Recipes include dual measurements.