Release Date: 31 Mar 2008
Publisher: Brumby Books
Whether growing fruit and vegetables at home or buying produce at farmers' markets and greengrocers we are, more and more, seeking fresh, local and honest food. But how do you
make the most of produce when at its abundant, seasonal best? And what do you do with a bumper crop from your own garden? What is the best way to capture those wonderful,
naturally ripened flavours so you can savour them year-round?
The answers lies in the age-old, tried-and true art of preserving: Drying Salting Smoking Pickling Alcohol Oils Bottling Sugar
Pick, Preserve, Serve briefly describes these methods and discusses the advantages and disadvantages of each. Organised by season, the book lists when produce is at peak
condition for preserving, and provides a diverse range of recipes for preserving many of them. Author, well-known chef Chris Fortune, also includes serving tips for each recipe, as
well as some mouth-watering meal ideas for using your delicious home-made products.
Ideal for anyone keen to try preserving for the first time or extend their range.
Provides all the advice and information on tools you need to get started.
Contains good basic recipes as well as many fresh modern ones to suit today's changing tastes.
ABOUT THE AUTHOR
Over the last 12 years, Chris Fortune has worked as a chef on a superyacht, established and run a restaurant and a seafood cooking school in the Marlborough Sounds, been involved in the development of Farmers' Markets throughout the country and produces his own range of pickles and preserves. He was the winner of New Zealand's version of the television show Hell's Kitchen, and has worked with Peter Gordon at the Sugar Club in London.
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