Synopses & Reviews
Readers can cut costs by making the most of seasonal ingredients, storing food properly, stocking cupboards correctly, and fully using what they have in this guide to rediscovering lost kitchen skills Many cooks remember jams and chutneys made by grandmothers and great aunts who also seemed to know exactly how long to boil a ham and how to keep butter, and who had a magical pantry full of secret delights. These skills are increasingly in demand as more people want to make use of homegrown produce, reduce the weekly food budget, or rediscover cooking from scratch. A timely book for the new kitchen revolution, this is not only a celebration of lost skills such as curing, rendering, and pickling and a collection of fantastic recipes (such as Roasted Brine-cured Pork, Green Tomato Chutney, and Salted Peanut Brittle), but also provides advice on stocking a pantry and the best way to store cheese, cooked meats, and vegetables. At a time when everyone is looking to shop more locally, cook thriftily, and still enjoy great food, it is a book for how to live today. Includes dual measurements.
About the Author
Thane Prince is a chef, journalist, and the author of Jellies, Jams & Chutneys. She is a regular contributor to BBC Good Food magazine, for 12 years she was the food writer for the Daily Telegraph Weekend, she set up and ran a cooking school, and she now runs bespoke cooking courses. Diana Miller is also the photographer for Gordon Ramsay's Passion for Seafood, Homebrew, and The Whole Hog. Her clients have included McDonalds, Leo Burnett, Saatchi & Saatchi, and Starbucks.