Pickles, Relishes & Chutneys: Step-by-Step Recipes for Home Preserving Hardcover – 29 Aug 2008
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About the Author
Catherine Atkinson is a trained Cordon Bleu cook and has worked in a number of restaurants including the Roux Brothers' patisseries before she moved into publishing, creating recipes and styling food. She also worked as Deputy Cookery Editor on Woman's Weekly and Me magazines.
Top customer reviews
This is a great book for a novice!
The book starts with an introduction section to jars, sterilizing, basic techniques, fruit/veg/spices. The section is easy to read, informative and not too advanced or condescending to most readers. It is also not too long that people who have been making pickles and chutneys for years won't feel they have lost valuable recipe space. Plus there are a few extra recipes snuck in here too!
The main section of the book is split into sections on pickles, chutneys, relishes etc and the recipes are simply explained and easy to follow.
I have become a mad chutney maker as a result of the book reading up on what to make next!
This is a must for all chutney fans!
Most recent customer reviews