Katie and Giancarlo embarked on a two year-long journey to discover different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka. This book collects over 200 of 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, as well as pickling, fermenting, freezing and pressure canning, here are traditional tried-and-tested methods combined with a thoroughly modern perspective.
Quantity selected exceeds current stock
