Preserving: Pickling, fermenting, freezing, drying, curing and canning by Katie Caldesi & Giancarlo Caldesi Zadie Smith transports the reader

Zadie Smith transports the reader to a Victorian England transfixed by the real-life trial of the Tichborne Claimant

You know you'll read August Blue again' M John Harrison

all delicious

and it’s one that translates equally well to both small urban backyards and large rural flower farms

25 July 2234: The crew of the Adamura discovers an anomaly on an uninhabited planet

Preserving: Pickling, fermenting, freezing, drying, curing and canning by Katie Caldesi & Giancarlo Caldesi Zadie Smith transports the readerKatie and Giancarlo embarked on a two year long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects over 200 of their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling,