Kulturstudier: mad og samfund
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Udgivet af Taylor & Francis Ltd
ISBN
9781138975996
Om denne bog
First published in 2005. Cooks eager to rediscover the lost culinary art of pickling will be weIl served by this fascinating and informative text, written by the founder of the best-known vinegar and pickling company in the United Kingdom. Beginning with an explanation of the history of pickling, principles and advanta…
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Bogdetaljer
Forfatter
Henry Sarson
Forlag
Taylor & Francis Ltd
Kategori
Kulturstudier: mad og samfund
ISBN-13
9781138975996
EAN
9781138975996
Format
Hæftet
Sprog
Engelsk
sider
122
Produktbeskrivelse
First published in 2005. Cooks eager to rediscover the lost culinary art of pickling will be weIl served by this fascinating and informative text, written by the founder of the best-known vinegar and pickling company in the United Kingdom. Beginning with an explanation of the history of pickling, principles and advantages, the book goes on to give detailed instructions on the preservation of artichokes, beans, beetroot, cabbage, shallots, tomatoes, peaches, cherries, a wide variety of chutneys and ketchups, meats and many other foods. Instructions are also given for mixing spices and determining correct levels of acidity and brine.
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