100 Fermenting, Pickling, Drying, and Infusing Recipes to Savor
Making and giving edible gifts is as rewarding as receiving them, especially when you keep a store for yourself! This book is organized around the techniques of infusing, fermenting, pickling, jams, baking, tempering and drying; using everyday ingredients to create treats for any occasion. With ideas and tips on how to package your creations, treat your loved ones and yourself to these delicious offerings.
Rachel de Thample is the author of Less Meat, More Veg (Kyle) and Tonics & Teas (Kyle). She has worked for Waitrose Food Illustrated and the pioneering organic box scheme Abel & Cole.
She lives in London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and Edible Garden.
Rachel is currently running preserving courses at River Cottage in Devon, runs seasonal Market Table pop-up dinners and writes for The Simple Things and Locavore magazines.