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Author: Thane Prince Publisher: DK Publishing (Dorling Kindersley) ISBN: 9781405329545 Category : Chutney Languages : en Pages : 0
Book Description
Return to the good life, all you need to know to make sweet and savoury preserves in an irresistible package. Preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. With over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. A combination of traditional recipes, plus plenty of inspiring new ideas, show how to get the best from your ingredients, with clear guidance on all the equipment and techniques you'll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes. Pick up key cooking techniques from step-by-step sequences including identifying the perfect point of ripeness for different recipes, checking setting points and potting safely. Perfect if you want to know how to preserve gluts in your fruit and vegetable produce, or for aspiring jam-makers and cooks.
Author: Thane Prince Publisher: DK Publishing (Dorling Kindersley) ISBN: 9781405329545 Category : Chutney Languages : en Pages : 0
Book Description
Return to the good life, all you need to know to make sweet and savoury preserves in an irresistible package. Preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. With over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. A combination of traditional recipes, plus plenty of inspiring new ideas, show how to get the best from your ingredients, with clear guidance on all the equipment and techniques you'll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes. Pick up key cooking techniques from step-by-step sequences including identifying the perfect point of ripeness for different recipes, checking setting points and potting safely. Perfect if you want to know how to preserve gluts in your fruit and vegetable produce, or for aspiring jam-makers and cooks.
Author: Anja Dunk Publisher: Chronicle Books ISBN: 9781452174952 Category : Cooking Languages : en Pages : 0
Book Description
Written for home cooks of all skill levels, Do Preserve makes it easy to transform the delicious flavors of freshly picked seasonal produce into jams, sauces, pickles, and shrubs that can be enjoyed throughout the year. Filled with advice from a trio of farmers and cooks, here are more than 80 recipes that transform everyday dishes into memorable, flavor-forward meals. Accessible and simple to follow, this book is a charming invitation to celebrate nature's most vibrant flavors all year long.
Author: Sara Paston-Williams Publisher: National Trust ISBN: 9781905400706 Category : Cooking Languages : en Pages : 0
Book Description
There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy. Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats. Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.
Author: Pam Corbin Publisher: Bloomsbury Publishing ISBN: 1408884488 Category : Cooking Languages : en Pages : 459
Book Description
- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
Author: Stephen Palmer Dowdney Publisher: Gibbs Smith ISBN: 1423615166 Category : Canning and preserving Languages : en Pages : 178
Book Description
Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every palate that craves spicy hot!
Author: John Harrison Publisher: Right Way ISBN: 0716022400 Category : Cooking Languages : en Pages : 232
Book Description
This book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results. In these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce.
Author: Mary Anne Dragan Publisher: Whitecap Books ISBN: 9781552851739 Category : Canning and preserving Languages : en Pages : 0
Book Description
Canning is enjoying a vigorous revival. In clear, easy-to-follow steps, canning expert Mary Anne Dragan takes the mystery out of preserving and creates wholesome, delicious foods to stock your pantry.
Author: Marguerite Patten Publisher: Grub Street Publishers ISBN: 1908117737 Category : Cooking Languages : en Pages : 237
Book Description
Unlocking the world of preserves, one jar at a time. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys, and ketchups. Home preserving is Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as picalilli, ginger marmalade, and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.
Author: Thane Prince Publisher: Penguin ISBN: 0756651794 Category : Cooking Languages : en Pages : 226
Book Description
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters. Nine of the chapters cover a wide range of recipes as well as providing detailed information on selecting and making the best use of ingredients. At the front of the book, illustrated sections cover equipment and cooking techniques in detail. Key techniques such as soil testing and potting safely are explained so clearlythat everyone will feel confident. The reader is guided through the year seasonby season—at any time, there are delicious preserves, sweet or savory, that can be made. Jams, jellies, chutneys, relishes, pickles, cordials, syrups, vinegars, and ketchups are all covered. Food lovers will adore creating something amazing out of humble (and exotic) fruit and vegetables. Gardeners will love gathering their produce and turning a glut into a stockpile. Stressed-out executives everywhere will relish the satisfaction of slowing down long enough to make delicious chutneys and jams.
Author: Thane Prince
Author: Thane Prince
Author: Anja Dunk
Author: Sara Paston-Williams
Author: Pam Corbin
Author: Stephen Palmer Dowdney
Author: John Harrison
Author: Yvonne Tremblay
Author: Mary Anne Dragan
Author: Marguerite Patten
Author: Thane Prince