Search Results for chefs - Narrowed by: Food -- Preservation.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bPreservation.$002509Food$002b--$002bPreservation.$0026ps$003d300$0026st$003dPD?dt=list2024-05-10T04:52:07ZFerment, pickle, dry : ancient methods, modern meals / Simon Poffley, Gaba Smolinska-Poffley ; photographs, Kim Lightbody.ent://SD_ILS/0/SD_ILS:2701922024-05-10T04:52:07Z2024-05-10T04:52:07Zby Poffley, Simon, author.<br/>Call Number 641.4 POF<br/>Publication Date 2016<br/>Summary 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.<br/>Format: Books<br/>The art of preserving with Peter Ford.ent://SD_ILS/0/SD_ILS:1290212024-05-10T04:52:07Z2024-05-10T04:52:07Zby Ford, Peter.<br/>Call Number DVD 641.4 FOR<br/>Publication Date 2014<br/>Summary 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.<br/>Format: Other<br/>