Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones
- & what`s more, it is fun, rewarding & easy to learn. Explaining the history, science & basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars & sauces that can be made from local produce throughout the year. She
Includes:: 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese & sloe gin, to fresh new combinations such as apple butter, cucumber pickle & nettle pesto. The handbook
Includes:: seasonable tables, regional maps, flow charts of all the preserving processes & full-colour photographs throughout, & is completed by a directory of equipment & useful addresses. With a textured hard cover & an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise & inspiring guide to an age-old art for kitchen beginners & keen preservers alike.