Katie & 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, & this book collects their favourite recipes & invaluable advice on equipment, timings & ingredients. Covering Italian cured charcuterie inspired by Giancarlo`s family recipes, jams & chutneys evoking Katie`s memories of cooking with her mother to pickling, fermenting, freezing & pressure canning they combine traditional tried-&-tested methods with a thoroughly modern perspective.