Preserving & Freezing

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love ...

Marmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whos...

Classic French preserving techniques updated for a modern audience.Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide f...

From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from sc...

Combines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers al...

Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travellers and a way to safely preserve me...

A well-thought out concept with invaluable tips for making the most of your time and ingredients. Rukmini Iyer Step into the clever world...

This is food whose time has come, declared Mark Bittman about Sqirl, the much beloved Los Angeles restaurant that locals, tourists, and critics ali...

Everything you need to know about fermentation to start a little revolution in your pantry! Fermentation is one of the hottest kitchen trends of ...

It's wonderful to grow your own fruit and vegetables but what do you do when it all ripens at once? How do you cope with the glut which threatens t...