Readers can cut costs by making the most of seasonal ingredients, storing food properly, stocking cupboards correctly, and�fully using�what they have in this�guide to rediscovering lost
kitchen skills
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Many�cooks remember jams and chutneys made by grandmothers and great aunts who also seemed to know exactly how long to boil a ham and how to keep butter, and who had a magical pantry full
of secret delights. These skills are increasingly in demand as more�people want to make use of homegrown produce, reduce the weekly food budget, or rediscover cooking from scratch. A timely
book for the new kitchen revolution,�this is not only a celebration of lost skills such as curing, rendering, and pickling and a collection of fantastic recipes (such as Roasted Brine-cured
Pork,�Green Tomato Chutney, and Salted Peanut Brittle), but also provides advice on stocking a pantry and the best way to store cheese, cooked meats, and vegetables. At a time when everyone
is looking to shop more locally, cook thriftily, and still enjoy great food, it is a book for how�to live today. Includes dual measurements.
