首頁外文書生活飲食 〉Salt, Sugar, Smoke: How to Preserve Fruit, Vegetables, Meat and Fish
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Salt, Sugar, Smoke: How to Preserve Fruit, Vegetables, Meat and Fish

Salt, Sugar, Smoke: How to Preserve Fruit, Vegetables, Meat and Fish


作者  /  Diana Henry

出版社 / MITCHELL BEAZLEY

出版日期 / 2012/10/10

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,200

售價 / 9折, NT$ 1,080

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Salt, Sugar, Smoke: How to Preserve Fruit, Vegetables, Meat and Fish 其它優惠/消息


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內容簡介

This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them.

There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). 

But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.







詳細資料

誠品26碼 /2681068076008
ISBN 13 /9781845336752
ISBN 10 /1845336755
EAN /9781845336752

頁數272
裝訂精裝
級別
語言英文




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