Overview

The introduction to this practical book offers an insight into the history of preserving and takes you through every technique. There is also an informative guide to ingredients and equipment. The book includes over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, pickles, chutneys, relishes, mustards and sauces. Each recipe, including Malay Mixed Vegetable Relish and Pear and Walnut Chutney, is accompanied by beautiful photographs and step-by-step instructions to ensure perfect results every time. This comprehensive book is the essential companion for successful preserving; a must for every kitchen.

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9780857233073

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Catherine Atkinson is a trained Cordon Bleu cook and has worked in a number of restaurants including the Roux Brothers' patisseries. Catherine then moved into publishing, creating recipes and styling food. 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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