Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish

Before refrigeration, humans required preserves to last through cold winters. There are recipes for jams, jellies, chutneys, pickles, smoked meats, cured fish, cordials and alcohols, oiled vegetables and much more. Author Diana Henry includes different cuisines, from strawberry jam to tkemal, a Georgian sour plum sauce, from homemade German rhubarb schnapps to the wild mushrooms of Italy, Salt Sugar Smoke is your guide to making food special creating delicious gifts for friends and family, and celebrating the creativity in preservations.  

  

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)