Preserves by Catherine Atkinson
The introduction to this practical book offers an insight into the history of conserving and takes you through every technique from jam- and jellymaking to preserving with salt, vinegar, sugar and alcohol. There is also an informative guide to ingredients and equipment. The book then takes you through over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, sweet and savoury pickles, chutneys, relishes, mustards and sauces. Each recipe is accompanied by beautiful photographs and easy-to-follow step-by-step instructions to ensure perfect results every time. From classic conserves such as blackcurrant jam to more unusual combinations such as rhubarb and tangerine, this inspiring book is the perfect companion for successful preserving and is a must for every kitchen and every cook.
Catherine Atkinson is a trained Cordon Bleu chef and has worked in numerous restaurants. She currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines. Maggie Mayhew is a freelance food writer and home economist, contributing to national women's magazines. She has been the Cookery Editor of Home Magazine, and Deputy Food and Wine Editor of Living magazine.
| SKU | Unavailable |
| ISBN 13 | 9781846815713 |
| ISBN 10 | 1846815711 |
| Title | Preserves |
| Author | Catherine Atkinson |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Anness Publishing |
| Year published | 2018-05-04 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |