Classic PreservesAuthor: Catherine Atkinson Maggie Mayhew
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: julio 2007
Discover how to make 150 fabulous jams, jellies, pickles, relishes and chutneys in this beautiful new cookbook Every possible kind of preserve and savoury pickle is covered in chapters on Jams and Conserves, Sweet Fruit Jellies, Marmalades, Curds, Butters and Cheeses, Sweet Fruit Preserves, Pickles, Chutneys, Relishes, Savoury Jellies, Sauces and Mustards Explains all the ingredients and techniques used in the art of preserving, including using the most suitable fruit and vegetables, and preserving them with salt, vinegar, sugar and alcohol A fresh, bright contemporary design is complemented by 300 stunning photographs and easy-to-follow instructions At-a-glance notes provides a complete nutritional breakdown for each recipe Features an amazing range of recipes from Papaya and Apricot Jam, Rosehip and Apple Jelly, and Fine Lime Shred Marmalade to Plum Butter, Hot Thai Pickled Shallots, and Honey Mustard Homemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it, and the growing respect for the methods and foodstuffs of our parents and grandparents. This book will help you ensure that the shelves of your store cupboard will always be full of evocative, flavourful condiments and confections made, jarred and decorated in your own kitchen.Fresh, bright and contemporary, this beautiful new cookbook is filled with 150 recipes covering every kind of preserve and savoury pickle, from jams and jellies to relishes and chutneys. There are specific chapters on Jams and Conserves, Sweet Fruit Jellies, Marmalades, Curds, Butters and Cheeses, Sweet Fruit Preserves, Pickles, Chutneys, Relishes, Savoury Jellies, Sauces and Mustards.Whether you favour Damson Jam, Spiced Cider and Apple Jelly, and Lemon and Ginger Marmalade or Pear and Vanilla Butter, Tart Tomato Relish, and Tarragon and Champagne Mustard, this book will be a constant delight and inspiration.Fully illustrated with 300 glorious images, each recipe is easy to follow, and explains which dishes your preserves are most suited to accompany.A guide to ingredients and techniques rounds off this beautiful volume, showing you which fruits and vegetables are most suitable to work with and how to preserve them using salt, sugar, alcohol and vinegar.