Preserving: Pickling, fermenting, freezing, drying, curing and canning by Katie Caldesi & Giancarlo Caldesi The food of the Balkans

The food of the Balkans features flavours and textures that tantalise every palette - from sweet and salty pickles and crisp salads

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Extent: 680 pages

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Preserving: Pickling, fermenting, freezing, drying, curing and canning by Katie Caldesi & Giancarlo Caldesi The food of the BalkansKatie and Giancarlo embarked on a two year long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects over 200 of their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling,