Preserving Book, a Deeper Look into Food Preservation Techniques

Originally published in 1948, Preserving is a timeless classic cooking book updated by Phaidon revealing a wide range of preserving techniques, from pickling and jam making, to smoking, salting, drying and dairy. Within 366 pages you can become an expert on how to make everything from duck confit to apricots in syrup, milk kefir to sauerkraut, as well as understanding more about the merits of stand-alone fruit cabinets and oil-preserved sardines.

The culinary know how originates from Ginette Mathiot the French cook, writer and educator who The New York Times characterised as  having taught the french to cook, she wrote more than 30 cookbooks in her lifetime. Modern Parisien cook and food writer, Clotilde Dusoulier, has updated any antiquated recipes making them suitable for the contemporary kitchen. 

Impress your friends with your preservation know how and your homemade pickles.

You can pre-order Preserving here, in preparation for its publication in mid-September.