This comprehensive guide opens with a history of preserving & pickling which provides an insight into the traditional techniques & local delicacies. Practical advice & information about techniques equipment & choosing the best ingredients follow in the authoritative & wide-ranging introduction which is followed by the heart of the book: over 75 recipes covering every kind of chutney pickle & condiment. Explore accompaniments to meats & poultry from traditional basics such as Horseradish or Mint Sauce to modern flavours such as Roasted Red Pepper & Chilli Ketchup or Cranberry & Red Onion Relish. Accompany seafood with Lemongrass & Ginger Jelly or serve oysters with Bloody Mary Relish. With its wonderful photography & comprehensive & exciting recipe list this is the perfect sourcebook for every cook who wishes to know more about chutneys & pickles. Catherine Atkinson is a trained Cordon Bleu cook who has worked in a number of restaurants including the Roux Brothers patisseries. She also worked as Deputy Cookery Editor on Womans Weekly magazine.