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Ferment, Pickle, Dry: Ancient Methods, Modern Meals

Simon Poffley, Gaba Smolinska-Poffley




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 | #375482 in Books |  2016-09-06 |  2016-09-06 | Original language:English | PDF # 1 |  9.00 x1.25 x7.50l,.0 | File type: PDF | 256 pages

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“A neat guide to preserving foods using ancient methods” - The Bookseller

Ferment, Pickle, Dryÿteaches 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 upÿ<...

You easily download any file type for your device.Ferment, Pickle, Dry: Ancient Methods, Modern Meals   |  Simon Poffley, Gaba Smolinska-Poffley. A good, fresh read, highly recommended.

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