Preserved by Johnny Acton
Full of practical information, Preserved covers all the essential techniques of food preservation. In a light-hearted manner, Johnny Acton and Nick Sandler show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, infuse oils, preserve with sugar and bottle fruit in alcohol. They also explore international methods of preserving - the biltong of South Africa, Asian kim chee and the herbes de Provence, as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes so you bring out the best of your preserved food. This is an exciting and personal way to create food, by tailoring it to your taste, and you will soon find out it's addictive.
Nick Sandler is the Creative Chef for Pret A Manger, and therefore responsible for countless lunches on a daily basis. He is also a freelance development chef, creating new dishes for delis and supermarkets. Johnny Acton is a writer/journalist who has authored books on topics ranging from the role of high altitude ballooning in the Space Race (The Man Who Touched the Sky) to the history of money (Minted). Together Nick and Johnny have written five books for Kyle Cathie Ltd - Soup, Mushroom, Duchy Originals Cookbook and Branded.
| SKU | Unavailable |
| ISBN 13 | 9781856268455 |
| ISBN 10 | 1856268454 |
| Title | Preserved |
| Author | Johnny Acton |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Octopus Publishing Group |
| Year published | 2009-06-04 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |