Preserving : conserving, salting, smoking, pickling

Preserving Conserving, salting, smoking, pickling

Ginette Mathiot, 1907-

Book - 2015

"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.

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Subjects
Canning and preserving.
Food > Preservation.
Published
London : Phaidon [2015]
Language
English
Main Author
Ginette Mathiot, 1907- (author)
Edition
Revised and updated
Physical Description
319 pages : illustrations ; 23 cm
ISBN
9780714869520
Contents unavailable.
Review by Library Journal Review

This revised edition of the 1948 French classic I Know How To Make Preserves covers a wide array of preservation methods and foods (though Americans will notice the exclusion of corn). Mathiot (home economics expert; author of 30 books) wrote the original when food rationing was declining but thrifty preservation was still important. Today, when fresh provisions are transported easily worldwide, this edition intends to help readers take advantage of local farmer's markets, manage the garden's bounty, and produce homemade gifts. Mathiot's straightforward instructions and concise recipes have been updated with modern safety recommendations, but the first-edition illustrations have been retained, giving this volume a charming yet no-frills, vintage look. Never overwhelming, Mathiot is a thorough educator who stays a step ahead of readers. She explains the antiseptic properties of salt and alcohol in greater detail than books such as Leda Meredith's Preserving Everything; her extensive chapter on charcuterie even includes recipes for homemade spice mixes, marinades, panades, roux, and pastry dough for pâté. -VERDICT This comprehensive classic will help home cooks in the local food movement who are eager to preserve food. Readers who forage may want to complement it with Matthew Weingarten's Preserving Wild Foods.-Bonnie -Poquette, Milwaukee © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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