Overview

There is nothing more satisfying than stocking the shelves of your store cupboard with your own preserves, and this book is the ultimate guide. A detailed introduction covers equipment, basic methods and techniques needed. There then follows 150 fabulous recipes: try the delicious Wild Strawberry and Rose Petal Conserve, which goes perfectly with fresh crusty bread, or Mango and Papaya Relish, an unusual accompaniment to a cold meat buffet. And you can enhance your repertoire with recipes for curds, cheeses, sauces and mustards. Beautifully illustrated and with easy-to-follow instructions, this is an essential source book for any kitchen.

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9780754834250

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Catherine Atkinson is a trained Cordon Bleu chef and currently works as a full-time writer and food consultant. Maggie Mayhew is a food writer and home economist and contributes to many food and lifestyle magazines include Home and Living.

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