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by David Collison,David Mabey

ISBN: 1904943721
Author: David Collison,David Mabey
Language: English
Publisher: Grub Street Cookery; 3rd edition (April 14, 2008)
Pages: 160
Category: Canning & Preserving
Subcategory: Food
Rating: 4.3
Votes: 694
Size Fb2: 1892 kb
Size ePub: 1621 kb
Size Djvu: 1590 kb
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David Collison David Mabey Canning and Preserving English

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The Perfect Pickle Book is enticing enough to lure both novice and old hand. David Mabey is the author of several cookbooks.

The Perfect Pickle Book is enticing enough to lure both novice and old hand.

Discover new books on Goodreads. See if your friends have read any of David Collison's books. David Collison’s Followers. None yet. David Collison. Librarian Note: There is more than one author in the Goodreads database with this name. David Collison’s books. The Perfect Pickle Book.

The Perfect Pickle Book. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes, and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It’s easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy.

David Collison, David Mabey.

What has happened since then has been little short of a revolution. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. David Collison, David Mabey.

Authors: Mabey, David & Collison, David. Additional Product Features. Place of Publication. Title: The Perfect Pickle Book. Condition: Used; Good.

We're Going on a Bear Hunt. Discover an Incredible Life in an Ordinary World.

Delicatessen and farm shop shelves are crammed.

Автор: Acheson Hugh Название: Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks ISBN .

Описание: Contains recipes for fruit and vegetable pickles.

Find nearly any book by David Collison. Get the best deal by comparing prices from over 100,000 booksellers. by David Mabey, David Collison. ISBN 9780563370680 (978-0-563-37068-0) Softcover, Bbc Pubns, 1995. Find signed collectible books: 'The Perfect Pickle Book'. Simon's Tiley & Collison: UK Tax Guide 2002-2003. by David Collison, John Tiley. ISBN 9780406950291 (978-0-406-95029-1) Softcover, Tolley Publishing Co Ltd, 2002.

The Perfect Pickle Book by David Mabey and David Collison The recipes in this book are accompanied by techniques and hints to help the cook along the path to the perfect pickle.

The Perfect Pickle Book by David Mabey and David Collison. Many people's image of pickle is limited to a jar of Branston or a purchase at the church fete. This is an introduction to the extraordinary range and variety of pickles and contains over 150 recipes from all over the world, including India, the Middle East, the Far East, Scandinavia, the Caribbean, Eastern Europe and Britain. The recipes in this book are accompanied by techniques and hints to help the cook along the path to the perfect pickle. David Mabey has written other cookery books and is one of the presenters of the BBC2 series "The Perfect Pickle", of which David Collinson is the producer.

This original edition of this book started life in 1988 as an accompaniment to the six-part "BBC2 TV" series "The Perfect Pickle Programme", which has subsequently been seen worldwide in countries as far apart as Slovenia and Japan. It went on to appear in three editions. What has happened since then has been little short of a revolution. Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know that they can add a buzz to quite ordinary food. Fresh produce has always been at the heart of good pickling, and home-grown is best of all. Increasing numbers of allotment holders are subscribing to the notion of 'plant it, pick it and pickle it', precisely because it makes economic as well as culinary sense. Farmers' markets, which are spreading throughout the country at an astonishing rate (there are now over 500), are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless 'food miles'. And we mustn't forget those staunch and valiant members of the Women's Institutes, who continue to fly the flag for all things honest and homemade. Hopeful signs, indeed. But it isn't simply fashion: the number of city restaurants and country pubs now offering home-pickled red cabbage, pickled walnuts and piccalilli (which can be served with anything from deep-fried goats' cheese or ham hock terrine to seared scallops) is astonishing. Cooks and chefs of an older generation have also discovered a new passion for domestic industry (what the nineteenth-century radical William Cobbett dubbed 'cottage economy'): in the early days it was enough to bake your own bread, now full-scale home production is what counts. Legions of enthusiasts are bringing it all back home and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong - on the front row. Here is a completely revised and updated edition of this popular and much in demand handbook with recipes not just for fruit and vegetable pickles but for pickled meats and fish.