Overview

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.

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9780857834676

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Open the book and you'll find fabulous recipes, but it's the passion Caldesi has put into it that makes it come alive' * Delicious * `Move over iceberg lettuce, there's a globe full of ingredients to explore and discover.' * Food & Travel magazine *

`Move over iceberg lettuce, there's a globe full of ingredients to explore and discover.' -Food & Travel magazine; `Open the book and you'll find fabulous recipes, but it's the passion Caldesi has put into it that makes it come alive' -Delicious

Author Information

Katie and Giancarlo Caldesi own London's Caldesi Restaurant and Caffe Caldesi as well as Caldesi in Campagna in Bray. They coauthored Around the World in Salads, Italian Mama's Kitchen and Return to Tuscany, the cookbook that accompanied a BBC2 TV series. Katie is the principal of their cookery school and author of The Italian Cookery Course (Kyle Books).

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