A compendium of traditional preserving and outdoor cooking projects with contemporary flair.
Spark your creativity with a more mindful way of cooking.Giving a modern twist to age-old techniques, this book shows how to master 25 preserving and cooking processes, from fermenting to cheese making, hot smoking to sourdough baking.Discover how to brew perfect sweet-sour kombucha; make a fresh-tasting chutney; dry cure bresaola; create your own sourdough starter; and slow roast over an open wood fire.
Be inspired to experiment with more than 150 recipe ideas.Each culinary project is explored in three stages to spark your creativity: "The Science" explains the science and technical know-how; "The Practice" gets you started on an enticing recipe, with action shots of tricky techniques; and "The Possibilities" provides further recipe ideas plus the tools and inspiration to devise your own recipes.
About the Author
James Strawbridge, Dick's son, co-presented It's Not Easy Being Green and co-wrote the first edition of Practical Self-Sufficiency and It's Not Easy Being Green. James also co-wrote the Made at Home series on artisan skills (Octopus, 2012).