Book that will help to catch and save a summer, at any moment to feel his taste.A head-cook dries from Sweden of Юхан Бьеркман, ferments, pickles, mixes up salt with herbares and aromatizes oil and vinegar. In his book are more than 100 recipes: from powder from a cowberry and каперсов from spruce escapes to the classic pickled beet and fermented pieplant. Бьеркман tells how it is correct to dry and pickle, do vinegar and oil, to mix up цукини with a mint, and carrot - with an elder And divided by the recipes of dishes, that can be prepared from that grows in-field and on a vegetable garden.Mastering the traditional methods of canning, you will create the real Scandinavian pantry - with by a great number delicious and fragrant supplies.From an authorDeveloping the traditional methods of canning, it is possible and in a restaurant, and at home to create a modern pantry with necessary by supplies. Possibility the whole year round to give dishes with local vegetables costs that, to attach hardly anymore efforts in the period of harvest. Besides many methods not only provide a long expiration date but also can change and improve quality of feedstock. For example, flowers of elder in June in the raw kind of little interests, unless beautiful, and to get vinegar with a floral smell in the snow February day - it something special! Or, say, spruce escapes that can be used in many dishes, for example, making out of them spruce oil reminding to liking olive, but with more grassy faint notes. In addition, I usually pickle spruce escapes in a salt marinade and use them as каперсы. Another variant - to pickle spruce escapes in a sweet marinade with addition of honey, then they perfectly will walk up to the vanilla ice-cream.For whom it bookFor all, who dreams to have an access to summer foods the whole year roundFor those, whoever is afraid of culinary experiments