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Author: Karin Hessenberg Publisher: University of Pennsylvania Press ISBN: 0812233018 Category : Art Languages : en Pages : 104
Book Description
Provides a brief introduction to this pottery process, discusses ways in which the clay and fire interact, and the color effects that can be achieved, and examines various types of sawdust firing through the work of different potters, who describe their methods. Illustrated with color and bandw photos. Annotation copyright by Book News, Inc., Portland, OR
Author: Karin Hessenberg Publisher: University of Pennsylvania Press ISBN: 0812233018 Category : Art Languages : en Pages : 104
Book Description
Provides a brief introduction to this pottery process, discusses ways in which the clay and fire interact, and the color effects that can be achieved, and examines various types of sawdust firing through the work of different potters, who describe their methods. Illustrated with color and bandw photos. Annotation copyright by Book News, Inc., Portland, OR
Author: James Strawbridge Publisher: Chelsea Green Publishing ISBN: 1915294037 Category : Cooking Languages : en Pages : 290
Book Description
Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure and work with salt in your kitchen – elevating your flavours to a whole new level. Includes over 100 salt-inspired recipes! Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavours from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavour notes and profiles of different salts found around the world, to brilliantly useful techniques – such as brining, baking, charring, fermenting and preserving. Inside, you’ll also find: • The Science of Taste • A Salt Sommelier’s Guide • How to measure ‘to taste’ and season correctly • Salt Craft – from curing to blocking to baking • Over 100 recipes – from drinks to desserts Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavours. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways. Recipes include: • Brined chicken • Cornish salted sardines • European-style sour pickles • Native American cured fish • Kimchi fried rice • 8 essential flavoured salts • Smoked salted butter • Focaccia • Smoked toddy • And more! Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt’s long role in food throughout the world and human history – while teaching you how to best use this fundamental spice tonight to make your meal sing.
Author: Karin Hessenberg
Author: Karin Hessenberg
Author: United States. Congress. Senate. Committee on Public Lands and Surveys
Author: A. W. Crews
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Author: 
Author: James Strawbridge
Author: A W. Crews
Author: George Perry Grimsley
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