LEADER 00000nam a22003853a 4500 
001    4k70zmrm28pgn700 
003    SE-LIBR 
007    cr |||   ||||| 
008    220211s2022    xx |||||o|||||000 0|eng|d 
020    9781909166530 
041    eng 
100 1  Collison, David|4aut 
245 10 The Perfect Pickle Book|h[Elektronisk resurs] /|cDavid 
       Collison 
264  1 |bGrub Street,|c2022 
300    160 sidor 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
500    |5MoE|aOnline epub (0.52 MB) 
500    |5MoE|aOffline epub med Adobe-kryptering (0.47 MB) 
520    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. [Elib] 
653    E-bok 
653    eLib 
655  4 E-böcker 
655  4 Matlagning, mat & dryck 
700 1  Mabey, David|4aut 
852    |5MoE|bMoE|cE-Bok|hQca/DR|xorigin:Elib|zOnline epub (0.52 
       MB)|zOffline epub med Adobe-kryptering (0.47 MB) 
856 4  |uhttps://malmo.elib.se/Books/Details/1127290|zLåna som E-
       bok