Canning in Scandinavian. Fermentation, pickling, drying and copyright seasonings

A book that will help to catch and save summer in order to feel its taste at any time.
The chef from Sweden Yukhan Bjurkman dries, enzymes, pickles, mixes salt with herbs and aromatizes oil and vinegar. In his book - more than 100 recipes: from lingonberry powder and capers from spruce shoots to classic pickled beets and fermented rhubarb. Bjurkman tells how to dry and marin, make vinegar and butter, mix tsukini with mint, and carrots with an elderberry and shared recipes for dishes that can be prepared from what grows in the forest and in the garden.
Having mastered the traditional canning methods, you will create a real Scandinavian pantry - with many delicious and aromatic supplies