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.