{"title":"Jan Davison","description":"\u003cp\u003eDiscover the delightful culinary creations of Jan Davison, a celebrated author known for her unique approach to Cooking \u0026amp; Food. With a penchant for turning simple ingredients into memorable dishes, Davison's works are a must-read for both novice cooks and seasoned gourmets alike.\u003c\/p\u003e\n\n\u003cp\u003eJan Davison's collection, including the beloved book \u003cem\u003ePickles\u003c\/em\u003e, offers readers a chance to explore the art of pickling and preserving flavourful produce. Her engaging writing style and detailed instructions make it easy to transform everyday meals into culinary masterpieces. Whether you're looking to add a tangy twist to your meals or delve into the world of fermented foods, Jan Davison's books are the perfect guide.\u003c\/p\u003e\n\n\u003cp\u003eEmbrace the vibrant tastes of homemade pickles and other delectables with Jan Davison's inspiring collection, and add a pinch of creativity to your kitchen adventures.\u003c\/p\u003e","products":[{"product_id":"pickles-by-jan-davison-9781780239194","title":"Pickles","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003ePickles are a global food: from the fiery kimchi of Korea and America's dill pickles to the spicy \u003ci\u003eachar\u003c\/i\u003e of India, the \u003ci\u003eceviche\u003c\/i\u003e of Latin America and Europe's sauerkraut, brined herrings and chutneys. Across continents and throughout history, pickling has been relied upon to preserve foods and add to their flavour. They are a cherished food of the elite as well as a staple of the masses and have acquired a new significance in these health-conscious times: traditionally fermented pickles are probiotic and possess anti-ageing and anti-cancer properties, while pickle juice prevents muscle cramps in athletes and reduces sugar spikes in diabetics. It also cures hangovers.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003ci\u003ePickles\u003c\/i\u003e, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations to the twenty-first century. Discover the art of pickling mastered by the ancient Chinese, find out how the astronaut Ko San took pickled cabbage into space in 2008, learn how the Japanese pickle the deadly pufferfish, and uncover the pickling provenance of that most popular of condiments, tomato ketchup. In this globe-trotting book, Davison discovers how pickles have been omnipresent in our common quest not only to conserve but to create foods with relish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NewSouth Books","offers":[{"title":"Default Title","offer_id":46998553559276,"sku":"9781780239194","price":29.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/23178353482821.jpg?v=1763220655"}],"url":"https:\/\/bookhero.pro\/collections\/jan-davison.oembed","provider":"Book Hero","version":"1.0","type":"link"}