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Preserved [Mīkstie vāki]

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  • Formāts: Paperback / softback, 224 pages, height x width x depth: 251x221x15 mm, weight: 885 g, Illustrations, unspecified; Illustrations, unspecified
  • Izdošanas datums: 01-Jun-2009
  • Izdevniecība: Kyle Books
  • ISBN-10: 1906868026
  • ISBN-13: 9781906868024
Citas grāmatas par šo tēmu:
  • Mīkstie vāki
  • Cena: 33,73 €*
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PreservedPalielināt
  • Formāts: Paperback / softback, 224 pages, height x width x depth: 251x221x15 mm, weight: 885 g, Illustrations, unspecified; Illustrations, unspecified
  • Izdošanas datums: 01-Jun-2009
  • Izdevniecība: Kyle Books
  • ISBN-10: 1906868026
  • ISBN-13: 9781906868024
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781906868024.html
Home-made preserving does wonders to thetaste and texture of food, far better than store-bought equivalents. Fullof practical information, Preserved covers drying, salting, smoking, pickling, preserving in sugar and alcohol, sausages and salamis, infused oils and vinegars, fermenting, bottling and canning, air exclusion, and freezing, with over 100 delicious recipes that will help you make the most of your preserves.
Foreword 6(2)
Hugh Fearnley-Whittingstall
Why Preserve? 8(1)
The History and Geography of Food Preserving 9(2)
Drying
biltong (making a drying box)
jerky
bresaola
dried herbs
dried mushrooms
dried chiles
tomatoes
fruit
fruit leather
dried shrimp
11(32)
Salting
dry-salted anchovies
salt cod
salt pork
salted capers
gravadlax
beef (corned beef
salt beef)
sweet-cured ham
43(15)
Smoking
cold smoking
building a cold smoker
salmon
kippers
cod's roe
beef
bacon
eggs
custard tarts
hot smoking
building a hot smoker
chicken
duck and goose breast
venison
mackerel
trout
mussels
and oysters
58(27)
Sausages
the principles of sausage-making
paprika salami
the Taplow cured sausage
French-style garlic sausage
chorizo
Maria Rosa's Italian sausage
frankfurters
85(14)
Pickling
tomato ketchup
mushroom ketchup
preserved lemons
pickled walnuts
soused herrings
pickled onions
pickled octopus
pickled quail eggs
pickled cucumbers
pickled roasted peppers
roasted corn relish
piccalilli
99(22)
Herbs
Pastes
and Infused Oils and Vinegars
Thai red and green curry paste
rendang curry paste
pesto
sun-dried tomato paste
``super'' harissa paste
tapenade
adobo
truffle butter
chili oil
horseradish oil
lemon oil
roasted garlic oil
fennel oil
raspberry vinegar
tarragon vinegar
121(19)
Fermenting
the principles of fermenting
sauerkraut
kimchee
miso
black bean sauce
140(12)
Sugar
caramelized almond clusters
candied orange peel
marrons glaces
crystallized violets
pumpkin and maple spread
jams and jellies: principles and equipment
strawberry jam
fig jam
peach compote
Camilla's damson and crabapple jelly
red currant jelly
mint jelly
grilled green tomato chutney
bramley apple and sage chutney with dates
mango chutney
quince cheese
lemon curd
Nick's marmalade
Oriental plum sauce
sweet chile sauce
mincemeat
152(27)
Alcohol
sloe gin
morello cherries in kirsch
oranges in brandy
Lai's fruits-of-the-forest-flavored rum
179(8)
Bottling and Canning
principles and equipment
cassoulet
baked beans
tomato puree
luncheon meat
tongue
peaches
187(14)
Air Exclusion
vacuum packing
aspic
confit de canard
goose rillettes
chicken liver pate with morels
wild mushroom pate
potted shrimp
201(8)
Freezing
blanching
cutting
and portioning
duxelle of mushrooms
freezing instructions for individual vegetables
freezing fruit
209(9)
Useful Addresses 218(1)
Index 219(5)
Acknowledgements 224