A01=Henry Sarson
acetic acid applications
advanced pickling process research
Amanita Muscaria
Author_Henry Sarson
Bottled Vinegar
brine concentration analysis
cabbage
Category=WBW
Dry Salt
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Express Trains
fermentation techniques
Fine Day
Finished Pickle
Fly Agaric
food preservation science
french
French Beans
IJ
Jerusalem Artichoke
Large Family
Metallic Contamination
mixed
Mixed Pickle
Mustard Pickle
pepper
pickles
red
Red Cabbage
Seventh Leaf
Soft Roes
spiced
Spiced Vinegar
Spirit Vinegar
sweet
Sweet Pickle
Tennis Party
Thin Syrup
Tomato Chutney
Tomato Ketchup
traditional British condiments
vegetable microbiology
vinegar
white
White Pepper
Product details
- ISBN 9780710310354
- Weight: 390g
- Dimensions: 156 x 234mm
- Publication Date: 26 May 2005
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 2005. Cooks eager to rediscover the lost culinary art of pickling will be weIl served by this fascinating and informative text, written by the founder of the best-known vinegar and pickling company in the United Kingdom. Beginning with an explanation of the history of pickling, principles and advantages, the book goes on to give detailed instructions on the preservation of artichokes, beans, beetroot, cabbage, shallots, tomatoes, peaches, cherries, a wide variety of chutneys and ketchups, meats and many other foods. Instructions are also given for mixing spices and determining correct levels of acidity and brine.
