The Gentle Art of Preserving - Katie & Giancarlo Caldesi New hardcover preserving book

THE GENTLE ART OF PRESERVING

Inspirational recipes from around the world

by KATIE and GIANCARLO CALDESI

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New hardcover book, 304 pages, published 2013

Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.

• Learn how to cure Italian charcuterie, make sausages, brine a chicken and prepare your own delicious smoked salmon and mackerel
• Discover practical tips such as freezing spice cubes, stocks and sauces, make flavoured oils and butters to provide tasty shortcuts for quick meals
• Create summery cordials, sun-dry tomatoes, ferment homemade yoghurt and bake sourdough from your own starter with this fascinating compendium as an accessible and authorotative guide.

Contents include

• Introduction
• Vinegar
• Sugar
• Salt
• Air
• Smoke
• Oil, fat, butter
• Alcohol
• Fermenting
• Heat
• Cold
• Suppliers (UK, but most have websites)
• Extensive bibliography, including a section on blogs and websites
• Index

The Gentle Art of Preserving is a UK publication. Measurements are in metric, imperial and metric cup & spoon.

About the authors

Katie and Giancarlo Caldesi own Caffe Caldesi in London's Marylebone and Caldesi in Campagna, a beautiful restaurant in Bray, Berkshire. Katie is also the principal of their cookery school, La Cucina Caldesi, where she and Giancarlo have spent more than 10 years teaching students at every level. Katie is the author of The Italian Cookery Course, which was nominated for the Andre Simon Book Awars and the Guile of Food Writers Cookery Book of the Year.

The Gentle Art of Preserving by Katie and Giancarlo Caldesi