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.
Publication date: 12/09/2013
Publisher: Kyle Books
|Publication date:||12th September 2013|
|Author:||Katie Caldesi, Giancarlo Caldesi|
|Genres:||Cookery, Food and Drink,|
|Categories:||Preserving & freezing,|
Katie and Giancarlo Caldesi own London's Caldesi Restaurant and Caffe Caldesi as well as Caledsi in Campagna in Bray. They co-authored Italian Mama's Kitchen and Return to Tuscany, the cookbook that accompanied a BBC2 TV series. Katie is the principal of their cookery school and author of The Italian Cookery Course.More About Katie Caldesi, Giancarlo Caldesi