par
Poffley, Simon, author.
Numéro de rayon préféré
641.4 POF
Date de publication
2016
Résumé
Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.
Format :
Livres
Pertinence:
0.0772
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par
Ford, Peter.
Numéro de rayon préféré
DVD 641.4 FOR
Date de publication
2014
Résumé
In an exclusive first release we are offering a brand new DVD on The Art of Preserving by Peter Ford, one of country Victoria's best known chefs.
Format :
Autre
Pertinence:
0.1091
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