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OverviewFirst 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. Full Product DetailsAuthor: Henry SarsonPublisher: Kegan Paul Imprint: Kegan Paul Edition: New edition Weight: 0.272kg ISBN: 9780710310354ISBN 10: 0710310358 Pages: 122 Publication Date: 26 May 2005 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationHenry Sarson Tab Content 6Author Website:Countries AvailableAll regions |
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