PRESERVING :CONSERVING, SALTING, SMOKING, PICKLING
Classic French preserving techniques updated for a modern audience.
A vibrant package crammed with every recipe you’ll ever need to conserve, salt, pickle, and smoke your own fresh produce.
Written by Ginette Mathiot and revised and updated by Clotilde Dusoulier of Chocolate and Zucchini.
Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques.
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- Addresses all key aspects of Sous Vide cooking including safety, equipment and best practices.
- 65 recipes provide a base further Sous Vide culinary explorations.
- Includes contributions from Wylie Dufresne, Johnny Iuzzini, Bruno Goussault, Thomas Keller, Nick Kokonas, Nathan Myhrvold, Chris Young and other top chefs, restaurateurs and culinary experts.