Seasonal Preserves

by Joanna Farrow

Overview

This comprehensive guide to preserving features one hundred delicious sweet and savory recipes—from jams to pickles, chutneys, sauces, cheeses, cordials and more!
 
Food writer and home economist Joanna Farrow teaches the traditional art of preserving in this accessible guide for both aspiring and experienced preservers. Following detailed advice on choosing the right ingredients and equipment, the one hundred recipes cover every kind of preserve for every time of year.
 
The scrumptious recipes include traditional preserves such as Gooseberry and Elderflower Jam, Damson Cheese, and Chilli Tomato Chutney, as well as the more adventurous Oven Dried Tomatoes in Fennel Oil, Cherry and Almond Ratafia, and Syrupy Poached Kumquats. From vodka and gin to curds and butters, there really is something to preserve for everyone’s taste!

Product Details

ISBN-13:	9781607653875
Publisher:	Fox Chapel Publishing Company, Incorporated
Publication date:	12/15/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	247
File size:	54 MB
Note:	This product may take a few minutes to download.

About the Author

JOANNA FARROW is an experienced food writer and food stylist. She is the author of dozens of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes, and chocolate. Joanna worked as Deputy Cookery Editor for both BBC Vegetarian Good Food and Prima and is a regular contributor to many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness, and Ready Steady Cook.

Editorial Reviews

Fresh, seasonal ingredients result in the best preserved foods, and winter is an ideal time for Sweet Pickled Cranberries, Marsala Steeped Raisins, and Hazelnuts in Caramel. With a variety of distinctive recipes, from chutneys to fruit butters to liqueurs, this volume gives readers new ideas for preserving foods most readily available in each season. UK-based freelance food writer Farrow is the author of several other cookbooks covering baked goods and gluten-free, Mediterranean, and vegetarian cooking. Her experience as a food stylist is reflected in this book's beautiful photographs and engaging layout. The introduction includes a quick overview of preserve types, equipment, and techniques. VERDICT Though this is not a book for novices, those comfortable in the kitchen should be able to complete many of the recipes, which are measured in grams, liters, and ounces and use British names for some ingredients. A beautiful and appealing addition to the many recently published canning and preserving titles.—Meagan Storey, Virginia Beach

Library Journal