Ferment, Pickle, Dry

Ferment, Pickle, Dry: Ancient Methods, Modern Meals. Authors Simon Poffley and Gaba Smolinska-Poffley. Published by Francis Lincoln Publishers, September 2016. Photography by Kim Lightbody. All prop- and food styling by me.

Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food. Each recipe also goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as milk yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi, pickled honey and garlic or dried candied pumpkin. Meanwhile dishes cover simple meals (such as a sauerkraut rosti), to more elaborate combinations, including preserved orange, cuttlefish and squid ink linguine.

The book explains the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers.