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Sto caricando le informazioni... Preserving: Conserving, Salting, Smoking, Pickling (edizione 2015)di Ginette Mathiot (Autore)
Informazioni sull'operaPreserving: Conserving, Salting, Smoking, Pickling di Ginette Mathiot
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"Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France's favorite food author Ginette Mathiot classic has been revised and updated for today's preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, 'Clotilde's Edible Adventures in Paris,' 'Chocolate and Zucchini,' 'Edible French,' and 'The French Market Cookbook.' A vibrant package crammed with every recipe you'll ever need to conserve, salt, pickle, and smoke your own fresh produce. Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques." - Publisher annotation. Non sono state trovate descrizioni di biblioteche |
Discussioni correntiNessunoCopertine popolari  
 Google Books — Sto caricando le informazioni...GeneriSistema Decimale Melvil (DDC)641.4Technology Home and family management Food And Drink Food PreservationClassificazione LCVotoMedia: (4)
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The good: it's an update of a historical French volume on preserving, and it's pretty comprehensive. It's supposed to have been updated to cover current knowledge of canning times,etc., but some of the hot-bath canning times, in particular, look far shorter than ones I usually see for similar items. it is also very comprehensive, with specific details and recipes to cover pretty much everything one might encounter.
The problems: generally, what's available in the USA is rather different from what the French countryside had to offer 60+ years ago, and it would be hard to source many of the main ingredients. Also, see above about the updated times; I am not sure I'd trust the canning times without a separate confirmation for a similar recipe from a known, reliable source.
Another negative- and this could be serious!: even a fairly casual reading found many, many errors in the text, even including mis-titling at least one recipe. This makes me even more concerned about trusting the canning times, etc.
It's interesting, but more as a historical inspiration than a go-to for actual preserving. If you want something that's more relevant for us in the USA today, I'd really recommend Alice Water's "My Pantry". (