Ham, Pickles and Jam: Traditional Skills for the Modern Kitchen Larder Hardcover – 6 Oct 2011
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"I feel so inspired by the photographs, and reading the directions leaves me feeling that these are dishes I could successfully tackle." --Luxury Reading.com
...is an absolute joy and is the next best thing to actually being in a traditional British home kitchen. --TucsonCitizen.com
About the Author
Chef, prolific author and journalist, Thane loves food and has been cooking and writing about it for 20 years. For 12 years she was the food writer for The Daily Telegraph Weekend section and is a regular contributor to BBC Good Food magazine. She has written 10 books; her most recent was translated into 5 languages. She set up and ran the acclaimed Aldeburgh Cookery School, and now runs bespoke cookery courses. She lives in London and continues to write, teach and eat.
Top customer reviews
Ham, Pickles and Jam by Thane Prince is, I believe, aimed at this market. Whilst it doesn't talk about rearing livestock or double digging allotments, it does talk about making your own sausages and charcuterie, salting fresh fish, pork and beef, and rendering your own fat, so it's in the same area. The range of recipes is enticing, and wide ranging. There are chapters on charcuterie, baking, salt curing, rendering as well as jam and preserves and chutneys as the title implies. In terms of individual recipes, the ones that looked particularly enticing to me were the blue cheese and sesame biscuits, thyme scented oatcakes, rillettes de canard, vanilla scented prunes in brandy, green tomato chutney (a childhood favourite of mine), sweet and sour chillied figs, and finally elderflower cordial. The book is well designed, with charming line drawings, and photography focusses on just for food, without needing excessive props and over styling.
For those who are inspired to jump feet first into the slightly Victorian world of home preserved meats, this is an inspiring book. If you are moving to the country, and want to move as far as possible from the supermarket/fridge/occasional ready meal treadmill to a more earthy style of cooking, then this book is ideal. The question does raise itself, though: how many people are there who have no experience in making bread, pastry or jam, and feel ready to take on not only all these challenges, but also the more extreme realms of salting, brining and rendering mentioned above? I can't imagine that it's too many; however, if you have a friend who has made the big jump to the country, and you're looking for a present, then this book is absolutely ideal.
Ham, Pickles and Jam is a mine of information telling you how to cure meats, preserve gluts of fruit and even air dry your own biltong. Thane Prince's competent book moves through all too often forgotten skills for the modern kitchen larder giving you the techniques and confidence to fill your cupboards and your pantry (if you're fortunate enough to have one these days).
Pork pies, terrines, rillettes and chutneys; you'll never bother shopping in Waitrose again and probably start spinning your own wool and dipping candles from the by products of sheep. Arguably air drying your own jerky is only one step away from tanning your own leather jackets but I think I'll stick to cooking!
A delightful book, one of my favourites this year.
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