Preserves: The Complete Book Of Jams, Jellies, Pickles, Relishes And Chutneys, With Over 150 Stunning Recipes

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9781846815713: Preserves: The Complete Book Of Jams, Jellies, Pickles, Relishes And Chutneys, With Over 150 Stunning Recipes
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The introduction to this practical book offers an insight into the history of conserving and takes you through every technique from jam- and jellymaking to preserving with salt, vinegar, sugar and alcohol. There is also an informative guide to ingredients and equipment. The book then takes you through over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, sweet and savoury pickles, chutneys, relishes, mustards and sauces. Each recipe is accompanied by beautiful photographs and easy-to-follow step-by-step instructions to ensure perfect results every time. From classic conserves such as blackcurrant jam to more unusual combinations such as rhubarb and tangerine, this inspiring book is the perfect companion for successful preserving and is a must for every kitchen and every cook.

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About the Author:

Catherine Atkinson is a trained Cordon Bleu chef and has worked in numerous restaurants. She currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines. Maggie Mayhew is a freelance food writer and home economist, contributing to national women’s magazines. She has been the Cookery Editor of Home Magazine, and Deputy Food and Wine Editor of Living magazine.

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Other Popular Editions of the Same Title

9780857233073: Preserves: The Complete Book Of Jams, Jellies, Pickles, Relishes And Chutneys, With Over 150 Stunning Recipes

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ISBN 10:  0857233076 ISBN 13:  9780857233073
Publisher: Lorenz Books, 2016
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Book Description Anness Publishing, United Kingdom, 2018. Paperback. Condition: New. Reprint. Language: English. Brand new Book. The introduction to this practical book offers an insight into the history of conserving and takes you through every technique from jam- and jellymaking to preserving with salt, vinegar, sugar and alcohol. There is also an informative guide to ingredients and equipment. The book then takes you through over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, sweet and savoury pickles, chutneys, relishes, mustards and sauces. Each recipe is accompanied by beautiful photographs and easy-to-follow step-by-step instructions to ensure perfect results every time. From classic conserves such as blackcurrant jam to more unusual combinations such as rhubarb and tangerine, this inspiring book is the perfect companion for successful preserving and is a must for every kitchen and every cook. Seller Inventory # ANB9781846815713

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Book Description Anness Publishing, United Kingdom, 2018. Paperback. Condition: New. Reprint. Language: English. Brand new Book. The introduction to this practical book offers an insight into the history of conserving and takes you through every technique from jam- and jellymaking to preserving with salt, vinegar, sugar and alcohol. There is also an informative guide to ingredients and equipment. The book then takes you through over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, sweet and savoury pickles, chutneys, relishes, mustards and sauces. Each recipe is accompanied by beautiful photographs and easy-to-follow step-by-step instructions to ensure perfect results every time. From classic conserves such as blackcurrant jam to more unusual combinations such as rhubarb and tangerine, this inspiring book is the perfect companion for successful preserving and is a must for every kitchen and every cook. Seller Inventory # ANB9781846815713

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Book Description Anness Publishing, United Kingdom, 2018. Paperback. Condition: New. Reprint. Language: English. Brand new Book. The introduction to this practical book offers an insight into the history of conserving and takes you through every technique from jam- and jellymaking to preserving with salt, vinegar, sugar and alcohol. There is also an informative guide to ingredients and equipment. The book then takes you through over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, sweet and savoury pickles, chutneys, relishes, mustards and sauces. Each recipe is accompanied by beautiful photographs and easy-to-follow step-by-step instructions to ensure perfect results every time. From classic conserves such as blackcurrant jam to more unusual combinations such as rhubarb and tangerine, this inspiring book is the perfect companion for successful preserving and is a must for every kitchen and every cook. Seller Inventory # BZV9781846815713

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