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Product Description
Product Description
There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy. Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats. Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.
About the Author
Sara Paston-Williams is an author, journalist, lecturer and broadcaster who specialises in food and food history. Her recent books include Good Old-fashioned Jams, Preserves and Chutneys, Good Old-fashioned Puddings and The Art of Dining. She lives in Cornwall.
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Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Hardcover
If you want a comprehensive recipe book on this subject this is the book.
Clear,concise,easy to use and we like almost every recipe.
Clear,concise,easy to use and we like almost every recipe.
5 of 5 people found the following review helpful
Format:Hardcover
Love it! One of the best buys yet! - the cider mincemeat is to die for! Very clearly laid out, etc... will definately recommend!
1 of 1 people found the following review helpful
Format:Hardcover
This is a great book with really good trusted recipes..not full of gimmicks and fancy added ingredients to change/spoil old fashioned favourites.
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