I have new book which I am rather chuffed with by Thane Prince. A Good companion book for her previous publication Jams and Chutneys - Preserving the Harvest which is excellent - I regularly use the recipes from that book.
This new book covers the following sections:
Cheese and Dairy
Fresh Cheese with Garlic and Herbs; Marinated Feta Potted Blue Cheese, Home made yogurt......
sticky glazed ham, jellied ham, Merguez Sausages, Veal and Chicken Boudins Blank, Sheftalia, Game Terrine
Bread and Pastry
Sourdough, Lardy Cake, Hot Cross Buns, pastries, game pie, raised pork pie,
Cakes Biscuits and Cereal
Panforte, golden gingerbread, chocolate biscuit cake, shortbread, crackers, salted peanut brittle, granola, seeded cranberry muesli
Gravad Lax,Home Salted Brisket of Beef, preserved lemons, dukkah
Rendering and Fats
potted shrimps, potted crab,potted lobster Salmon rilletes Rillettes de Canard Chines spiced confit of Belly Pork, confit of duck, how to render your own lard and beef dripping. fresh suet simple suet dumplings
Jams Jellies and Preserves
Plum Jam, summer fruit jam, store cupboard apricot jam, strawberry, blackcurrant, lemon curd, Redcurrant curd Rose Jelly, Vanilla scented prunes in Brandy, Mincemeat, Spiced pears in red wine
Pickles and Chutneys
Green Tomato Chutney, Summer vegetable relish, Christmas Cranberry chutney,
Cumberland sauce, home made brown sauce, roast tomato ketchup, smoky barbecue sauce, Raspberry and Herb vinegars, sweet chilli sauce, various marinades, flavoured salts and flavoured sugars
Biltong, beef jerky, dried herbs, mint teabags oven dried tomatoes
Cordials and Liqueurs
Strawberry Cocktail Vodka, Blueberry Vodka, Damson Gin, Wild Blackberry Gin, Pink Grapefruit and Ginger cordial, Christmas punch cordial, elderflower cordial
There are beautiful full page colour photos throughout this well thought out book - not for every recipe but it is very simply and stylishly presented.. It is thoroughly a modern take on traditional kitchen and larder skills that makes things simple for those wishing to have a go at home. A plethora of different recipes encompassing all areas of "The Pantry shelf", and as I have said before a very good companion book to her previous publication Jams and Chutneys.
I will definitely be having a go at the veal and chicken boudin; I have two gentlemen in the family who are partial to a spot of sausage.
This is just my personal view on book I quite like - it is not a sponsored post, just my subjective view. I think I am going to get a lot of mileage out of this one.
Catch you later.