Katie Caldesi, Giancarlo Caldesi, Katie Caldesi

Preserving

Pickling, Fermenting, Freezing, Drying, Curing and Canning

• Gebundenes Buch

Produktbeschreibung

Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective.

Produktdetails

• Verlag: Octopus Publishing Group
• Seitenzahl: 256
• Erscheinungstermin: 5. November 2024
• Englisch
• Abmessung: 239mm x 156mm x 24mm
• Gewicht: 430g
• ISBN-13: 9781804192405
• ISBN-10: 1804192406
• Artikelnr.: 69520965

Autorenporträt

Katie Caldesi & Giancarlo Caldesi (Author) Katie and Giancarlo Caldesi own London's Caffé Caldesi as well as Caldesi in Campagna in Bray. They co-authored The Gentle Art of Preserving and Around The World in Salads which was nominated for the André Simon Food Book Award and the Guild of Food Writers' Cookbook of the Year award. They have both appeared on Saturday Kitchen. Katie is also the author of The Italian Cookery Course. Giancarlo was diagnosed with type 2 diabetes in 2012. Since then he has lost nearly 4 stone and his diabetes is in remission after adopting a low-carb diet. www.caldesi.com @KatieCaldesi @MrCaldesi