Charcuterie at home
Home Charcuterie: Make your own bacon, sausages, salami and other cured meats So many more people are becoming interested in home food preparation. It could...
Salt Sugar Smoke by Diana Henry – review
Diana Henry is an accomplished food writer, and Salt Sugar Smoke does justice to her evident skill and passion. It’s a book you will intend...
The Art of Preserving by Rick Field – review
This is a bumper volume of well over 200 pages of recipes, and the stunning photographs by France Ruffenach make this a coffee-table-quality book. Its...
Preserved by Nick Sandler and Johnny Acton – review
I love bottling, jam-making, marmalade-making and the like and I have quite a few books on the subject but Preserved is a little different. It...
Jams and Chutneys by Thane Prince – review
Well, the name says it all, Jams and Chutneys – Preserving the Harvest, and Thane Prince has penned this book choc-a-bloc with ideas, recipes and...