Making Traditional and Modern Chutneys
A Comprehensive Guide
Published on 21. December 2012
128 pages
978-1-84797-502-7 (ISBN)
Description
Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.
More details
Language
English
Place of publication
Marlborough
United Kingdom
Illustrations
Illustrations; 60 Halftones, color
File size
42,46 MB
ISBN-13
978-1-84797-502-7 (9781847975027)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jeremy Hobson | Philip Watts
Making Traditional and Modern Chutneys, Pickles and Relishes
A Comprehensive Guide
Book
07/2010
The Crowood Press Ltd
€36.11
Shipment within 15-20 days
Persons
Philip Watts started his career as a journalist and went on to work as a marketing director in the advertising industry. He has had a passion for good food for many years and fully endorses the benefits of using fresh, local ingredients as the key resource for producing legendary meals. Philip's love of both cuisine and photography has led him to a new career as a food photographer. J C Jeremy Hobson is a freelance writer living in France, but prior to this he was employed in shoot management for over thirty years. Since 1973, he has written regularly for many of the UK's countryside and sporting press and has had numerous books published.
Content
- Cover
- Title Page
- Copyright
- Contents
- Acknowledgements
- An Introduction and the Overseas Influence
- Utensils, Hygiene and Storage
- Choosing the Right Ingredients
- Recipes for Characterful Chutneys
- Recipes for Pickles and Pickling
- Recipes for Relishes, Ketchups, Marinades and Dips
- How to Use Chutneys and Pickles
- Glossary
- At a Glance Recipe List
- Index
