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'Just as a good chutney can lift the whole meal, this little book is the perfect condiment for any cook's library. I love the recipes from around the world: old friends like green tomato chutney but also spiced clementines from Italy, fantastic served with pork. 'Lila das Gupta, The Telegraph'Fridges, freezers and year-round supplies of fresh produce mean that pickling and preserving are no longer a necessity, but a pleasure. The Perfect Pickle Book is enticing enough to lure both novice and old hand.'Sophie Grigson
Product Description
This original edition of this book started life in 1988 as an accompaniment to the six-part "BBC2 TV" series "The Perfect Pickle Programme", which has subsequently been seen worldwide in countries as far apart as Slovenia and Japan. It went on to appear in three editions. What has happened since then has been little short of a revolution. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialities are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know that they can add a buzz to quite ordinary food. Fresh produce has always been at the heart of good pickling, and home-grown is best of all. Increasing numbers of allotment holders are subscribing to the notion of 'plant it, pick it and pickle it', precisely because it makes economic as well as culinary sense. Farmers' markets, which are spreading throughout the country at an astonishing rate (there are now over 500), are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless 'food miles'. And we mustn't forget those staunch and valiant members of the Women's Institutes, who continue to fly the flag for all things honest and homemade. Hopeful signs, indeed. But it isn't simply fashion: the number of city restaurants and country pubs now offering home-pickled red cabbage, pickled walnuts and piccalilli (which can be served with anything from deep-fried goats' cheese or ham hock terrine to seared scallops) is astonishing. Cooks and chefs of an older generation have also discovered a new passion for domestic industry (what the nineteenth-century radical William Cobbett dubbed 'cottage economy'): in the early days it was enough to bake your own bread, now full-scale home production is what counts. Legions of enthusiasts are bringing it all back home and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong - on the front row. Here is a completely revised and updated edition of this popular and much in demand handbook with recipes not just for fruit and vegetable pickles but for pickled meats and fish.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Paperback
Years ago, the BBC ran "The Perfect Pickle" (Program? Show? Can't quite recall), and "The Perfect Pickle Book" was the book of the show. It was a lovely, inventive book, and inspired us to make many tasty pickles and preserves.
Over the years and house-moves, the book was lost - until I spotted this new edition. Would it be as good?
In fact, it's better. Much recommended for those who like the tangier things in life.
Over the years and house-moves, the book was lost - until I spotted this new edition. Would it be as good?
In fact, it's better. Much recommended for those who like the tangier things in life.
Format:Paperback
Was introduced to this book on a visit to France by an English woman! Can't stop useing it. The recipies are grate. Being new to the world of pickles it is very easy to follow, and the results are very good. I've even had grate praise from my sister and she is an expert at this type of thing. Deff. one to add to the cook books.
0 of 1 people found the following review helpful
Format:Paperback
Not sure if I like this book. Have tried a couple of the recipes but so far have not been too impressed with the results. The basics are there, but will need to experiment by adjusting the ingredients to my taste.
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