The Basic Basics Jams, Preserves and Chutneys Handbook
All You Need to Know to Prepare and Storeover 200 of the World's Best Preserves
Published on 20. February 2019
192 pages
978-1-908117-73-1 (ISBN)
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.
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.
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Additional editions
Marguerite Patten
The Basic Basics Jams, Preserves and Chutneys Handbook
Book
07/2001
Grub Street Publishing
€11.50
Shipment within 3-4 weeks
Content
- Front Cover
- Title Page
- Copyright Page
- Acknowledgements
- Contents
- Introduction
- Chapter One: ESSENTIAL INFORMATION
- Chapter Two: GOLDEN RULES FOR SUCCESS
- Chapter Three: JAMS OF ALL KINDS
- Chapter Four: CONSERVES OF ALL KINDS
- Chapter Five: JELLIES OF ALL KINDS
- Chapter Six: MARMALADE
- Chapter Seven: FRUIT BUTTERS, CHEESES AND CURDS
- Chapter Eight: FRUIT SYRUPS, JUICES AND COULIS
- Chapter Nine: DIABETIC PRESERVES
- Chapter Ten: CRYSTALLIZED FRUITS
- Chapter Eleven: PICKLING FOODS
- Chapter Twelve: CHUTNEYS
- Chapter Thirteen: KETCHUPS AND VINEGARS
- Chapter Fourteen: DRYING HERBS
- INDEX
