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Preserving

Pickling, fermenting, freezing, drying, curing and canning
BuchGebunden
256 Seiten
Englisch
Octopus Publishing Grouperscheint am07.11.2024
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.mehr

Produkt

KlappentextCovering 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.
Details
ISBN/GTIN978-1-80419-240-5
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2024
Erscheinungsdatum07.11.2024
Seiten256 Seiten
SpracheEnglisch
MasseBreite 156 mm, Höhe 236 mm, Dicke 24 mm
Gewicht420 g
Artikel-Nr.61102626
Rubriken
GenreKochen & Geniessen

Autor

Katie Caldesi & Giancarlo Caldesi (Author)

Katie and Giancarlo Caldesi own London's Caffé Caldesi as well as Caldesi in Campagna in Bray. They co-authored The Gentle Art of Preserving and Around The World in Salads which was nominated for the André Simon Food Book Award and the Guild of Food Writers' Cookbook of the Year award. They have both appeared on Saturday Kitchen. Katie is also the author of The Italian Cookery Course. Giancarlo was diagnosed with type 2 diabetes in 2012. Since then he has lost nearly 4 stone and his diabetes is in remission after adopting a low-carb diet.

www.caldesi.com | @KatieCaldesi | @MrCaldesi