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About this title: This comprehensive guide opens with a history of preserving and pickling, which provides an insight into the traditional techniques and local delicacies. Practical advice and information about techniques, equipment and choosing the best ingredients follow in the authoritative and wide-ranging introduction, which is followed by the heart of the book: over 75 recipes covering every kind of chutney, pickle and condiment. Explore accompaniments to meats and poultry, from traditional basics, such as Horseradish or Mint Sauce, to ...
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