Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
@font-face {   font-family: "Times"; }@font-face {   font-family: "Calibri"; }@font-face {   font-family: "JoannaMT"; }@font-face {   font-family: "JoannaMT-Italic"; }@font-face {   font-family: "JoannaMT-Bold"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }Diana Henry has been awarded "Cookery Writer of the Year" by the Guild of Food Writers twice in the past three years. She is the main food columnist for The Sunday Telegraph. She is author of several best-selling books, including the Glenfiddich Award nominatedCrazy Water, Pickled Lemons;The Gastropub CookbookandCook Simple. She co-presented the cooking showMarket Kitchenon the Good Food channel, and writes for several magazines.