Preserving: Pickling, Fermenting, Freezing, Drying, Curing and Canning

A masterclass in capturing the seasons, from the rustic kitchens of Italy to the smoking sheds of Scotland.

In this comprehensive and soulful guide, acclaimed chefs Katie and Giancarlo Caldesi take you on a global journey to rediscover the ancient art of food conservation. Moving far beyond simple jams, this volume explores everything from traditional Italian charcuterie and cured meats to modern pressure canning and fermenting.

Whether you are looking to preserve a summer glut of tomatoes, cure your own bresaola, or master the tang of homemade ferments, the Caldesis combine tried-and-tested heritage methods with a contemporary focus on flavor and health. Packed with technical expertise and heartfelt stories, Preserving is an essential resource for any kitchen looking to minimize waste and maximize seasonal abundance.

Hardcover. 256 pages.