2 of 2 people found the following review helpful
This review is from: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish (Hardcover)
I wasn't entirely sure about purchasing this book, and then the decision was taken away as I received it for Christmas... and I'm glad I was given it!
The recipes in the book are really interesting and original, and I've already marked out quite a few to try, some of the most 'Mmmmmmm' noise-inspiring I've looked through are: rhubarb and rose jam, fig and pomegranate jam, pickled spiced pumpkin, middle eastern pink pickled turnips, beetroot gravlax, and melon and ginger preserves. There are also instructions for preparing your own antipasti, such as wild mushrooms, grilled peppers in oil, oven dried tomatos and marinated cheeses. The author has managed to make it all appear really accessible, and the introduction is very encouraging - as she states, she just bought a few very basic items, including a cheap lidded plastic box from Ikea for all home curing - I may follow that example myself! I used to make jams and pickles with my father when I was a lot younger, and it's something I've been wanting to get back into for some time, so I'm really glad to have found a book that has exciting ideas and recipes without being overwhelming or suggesting I buy outrageous amounts of kit. It's not instant gratification cooking, but the author is absolutely correct in saying there's no feeling quite like eating jams or pickles you've made yourself - it's amazingly satisfying, and it really does capture seasonal foods brilliantly - I for one will be trying out the Seville marmalade recipe this weekend now they're in season! Now I just have to find enough jars.....