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Product Description
Product Description
The introduction to this practical book offers an insight into the history of preserving and takes you through every technique from jam - and jelly - making to preserving with salt, vinegar, sugar and alcohol. There is also an informative guide to ingredients and equipment. The book also includes over 150 different jam, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, sweet and savoury pickles, chutneys, relishes, mustards and sauces. Each recipe is accompanied by beautiful colour photographs and easy-to-follow step-by-step instructionz to ensure perfect results every time. This stunning book is the perfect companion for successful preserving and is a must for every kitchen and every cook.
About the Author
Catherine Atkinson is a trained Cordon Bleu cook and has worked in a number of restaurants including Roux Brothers' patisseries. Catherine then moved into publishing, creating recipes and styling food. She also worked as Deputy Cookery Editor on Woman's Weekly and Me magazines. Maggie Mayhew contributes features to a number of women's magazines and has written several books. Before going freelance, Maggie was Deputy Food and Wine Editor of Living magazine for five years.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
This book is very comprehensive, covering the history of preserving through to different preserving techniques for fruit and veg through to the excellent recipe selection. Try the Tart Tomato Relish - a delight! The recipes are clear and concise with great, mouthwatering pictures of the finished product and very good pictures of the preparation process.
A good present. Worth your money.
A good present. Worth your money.
Format:Hardcover
Preserves & Pickle, this is an excellent book for those who want to keep fruit and veg throughout the year, great for a present with that personal touch. But most of all lush!
Format:Hardcover
This book is very inspiring to start you preserving fruit and veg into, not only, jams and pickles, but also relishes, jellies, bottled fruit and more. The presentation is clear and attractive and the recipes work.
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Most Recent Customer Reviews
Inspiring recipes to prompt you to make them all the year round
I bought this book on an impulse and have never yet regretted it.
It inspires me to use all the stuff I have saved from the garden in the freezer at times when I am not so... Read more
It inspires me to use all the stuff I have saved from the garden in the freezer at times when I am not so... Read more
Published 17 months ago by Judith Chard
Book on Pickles and Preserves
Some pages to rear of book loose. No fault of book distributor, more a manufacturing fault.
Published on 11 Jan 2010 by Iain Livingston
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