Post Script: Ferment Pickle Dry – Simon Poffley and Gaba Smolinska-Poffley

 

ferment-pickle-dryFerment Pickle Dry

Ancient Methods, Modern Meals

Simon Poffley, illustrated by Kim Lightbody and Gabriela Smolinska-Poffley

Murdoch Books Australia

Frances Lincoln

ISBN: 9780711237780

 

Description:

Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food, as well as the dishes you can make with your newly preserved ingredients.

Each recipe goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi and garlic pickled in honey. Dishes cover simple meals (such as a sauerkraut rosti), to more elaborate recipes, including pickled orange and squid linguine.

 

The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.

 

 

Author Bio:

Simon Poffley and Gaba Smolinska-Poffley of The Fermentarium are passionate about growing, preserving and cooking using traditional techniques. Simon teaches sourdough bread baking and is also the founder of the Left Bank Brewery. Gaba’s interest for foraging and preserving seasonal produce is rooted in her native Poland. The Fermentarium in London is the creation of like-minded people who want to share their enthusiasm for fermented and preserved foods.

 

 

My View:

This book is perfect for the home gardener/ preserver – sound like anyone you know? We are loving this book!  From sourdough breads, kombucha, kimchi, fermented turnips (do you detect a theme here?), dried fruits, candied peel,  ginger beer, preserved lemons,  fruit leathers,  pickled cherry tomatoes (we must try this when we pick our summer harvest – great in a Greek salad)…there is so much more on offer in this hard covered book.

 

What I love is that this is a practical easy to use guide – and with each preserved, pickled, dried or fermented ingredient there are “partner” recipes showing you how to use these ingredients in your cooking- BRILLIANT!

 

Back to the kitchen – time to start experimenting with some new  and different flavours, methods and ingredients.

 

 

 

 

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3 thoughts on “Post Script: Ferment Pickle Dry – Simon Poffley and Gaba Smolinska-Poffley

  1. Pingback: The Best Sourdough Bread I Have Ever Made – Reading, Writing and Riesling

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