Restaurants: Eating In: Homely Look at the Art of Preservation Offers Ideas for Healthy Recipes
Linked as:
Summary
THERE'S been a backlash against food preservatives in recent years as processed foods with a long shelf life get a bad press.
But Nick Sandler and Johnny Acton are determined to remind us that the art of home preserving, from the humble pickled onion to rich smoked salmon, can add great flavour and shelf life to home grown fruit and veg as well as to fresh fish and meat. There's a myriad of techniques for preserving food, from smoking and salting to freezing and fermenting, and you can try them all.See the full content of this document
Extract
Restaurants: Eating In: Homely Look at the Art of Preservation Offers Ideas for Healthy Recipes
"We're trying to take cooking a step back, " says Johnny. "A lot of the ingredients you may buy for cooking hav...
See the full content of this document
Sponsored links
