Katie 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 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, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.
Those wanting to learn more about different preserving techniques achievable at home without complicated or expensive equipment will find an ideal resource in this guide to pickling, smoking, drying and conserving.
Open the book and you'll find fabulous recipes, but it's the passion Caldesi has put into it that makes it come alive'
