This title deals with the art of preserving: 140 delicious jams, jellies, pickles, relishes and chutneys shown in 220 stunning photographs. Every kind of preserve and pickle is covered: there are marmalades; jellies; jams and conserves; curds, butters and cheeses; sweet fruit preserves; pickles and chutneys; relishes; and sauces and mustards. Recipe highlights include teatime classics such as Blackcurrant Jam and Lemon Curd, as well as the exotic Spiced Pumpkin Marmalade and Cherry-berry conserve. It is a complete nutritional breakdown for each recipe. Homemade preserves are satisfying and easy to make. This book will help you to fill the shelves of your store cupboard with condiments and confections made in your own kitchen. Lively and inspirational, this beautiful cookbook is filled with 140 recipes covering every kind of preserve and pickle, from jams and jellies to relishes and chutneys. Whether you prefer Damson Jam or Spiced Cider and Apple Jelly on toast, or Tarragon and Champagne Mustard and Tart Tomato Relish served with roast meats, this book will be an inspiration.
Each recipe suggests which dishes best accompany the preserves, and 220 images will ensure perfect results every time.
Catherine Atkinson is a trained Cordon Bleu chef. She conributes to various food magazines. Maggie Mayhew is a full-time freelance food writer and home economist, working for national women's magazines.