Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning
Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning
    Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning
Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning

Product Details

Learn what makes this product unique and why it’s right for you.

Biographical Note:
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

Publisher Marketing:
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 thoroughly modern perspective. This comprehensive guide to conserving - from jams and chutneys to cures and smokes - includes all the essential technical information you need to make perfect preserves.
Learn what makes this product unique and why it’s right for you.

Biographical Note:
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

Publisher Marketing:
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 thoroughly modern perspective. This comprehensive guide to conserving - from jams and chutneys to cures and smokes - includes all the essential technical information you need to make perfect preserves.
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Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning

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