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Ferment, pickle, dry : ancient methods, modern meals

Author: Simon Poffley; Gaba Smolinska-Poffley
Publisher: London : Frances Lincoln, 2016.
Edition/Format:   Print book : English : First Frances Lincoln edition
Database:WorldCat
Summary:
Ferment, Pickle, Dry teaches 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 up with  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Simon Poffley; Gaba Smolinska-Poffley
ISBN: 0711237786 9780711237780
OCLC Number: 918995303
Notes: Includes index.
Description: 256 pages : color illustrations ; 23 cm
Contents: Ancient methods, modern meals --
Why ferment, pickle and dry?
Responsibility: Simon Poffley and Gaba Smolinska-Poffley.

Abstract:

Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food, as well as the dishes you can make with your newly  Read more...

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"A neat guide to preserving foods using ancient methods" * The Bookseller *

 
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