A01=Anja Dunk
A01=Mimi Beaven
Author_Anja Dunk
Author_Mimi Beaven
Category1=Non-Fiction
Category=NL-WB
Category=WBW
COP=United Kingdom
cordial recipes
eq_bestseller
eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Format=BC
HMM=178
IMPN=The Do Book Co
ISBN13=9781907974243
jam cookbook
jam recipes
jelly recipes
making jelly
making kimchi
PA=Available
PD=20160505
pickle recipes
POP=Cardigan
preserving food
Price=€10 to €20
PS=Active
PUB=The Do Book Co
seasonal cooking
Subject=Cookery / Food & Drink Etc
WMM=120
Product details
- ISBN 9781907974243
- Dimensions: 120 x 178mm
- Publication Date: 05 May 2016
- Publisher: The Do Book Co
- Publication City/Country: Cardigan, GB
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experience as cooks, caterers and foragers, three friends bring you the essential guide to preserving. With techniques and recipes handed down through the generations plus deliciously inventive recipes from their own kitchens, you ll soon learn: the basic principles and methods of preserving; equipment and ingredients you need to get started; the best preserving agents to use (sugar, vinegar, alcohol, oil and salt); and over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz. Let the slow art of preserving become your new favourite pastime and delight in having nature s most vibrant flavours and colours in your kitchen.
Mimi Beaven and her husband Richard, founded the brand Made In Ghent a few years ago. For them, preserving the flavors of the year s harvest is essential preparation for the cold winter months on the family farm that they are rebuilding in the Hudson Valley, New York. They raise pigs, bees and chickens. Mimi bakes sourdough and cooks super-seasonal goods in the farm kitchen which is sold to the local community from their farm store. Anja Dunk grew up in the Welsh countryside where homegrown produce and wild foraging were part of daily life. Here began her love for preserving. She now lives with her young family just outside London where she is a caterer and freelance cook. She is also the author of Strudel, Noodles and Dumplings and Advent. Jen Goss lives on a smallholding in West Wales with her family, following a lifelong dream to live by the sea and work the land. Her produce and that from surrounding hedgerows provides ample supplies for Our Two Acres, her catering company.
