Good Old-fashioned Jams, Preserves and Chutneys
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By Sara Paston-Williams
‘my favourite cookbook of the year. Engaginly written...scholarly and practical, elegant without pretension’
The Sunday Times
Her recipes include traditional favourites from piccalilli and seville orange marmalade to lemon curd, plus seasonal specialities such as sloe gin, windfall chutney and quince jelly. The book features delicious twists on british classics such as mango chutney and red onion marmalade or blackberry and apple jam, black cherry conserve and elderflower champagne.
There is advice on basic methods for making jams, jellies and chutneys and helpful variations showing how to incorporate seasonal ingredients. Each recipe is accompanied by a fascinating account of how they have been enjoyed over the centuries - many at National Trust properties.