Free Delivery Over $100
|
|
|||
|
||||
OverviewThe introduction to this practical book offers an insight into the history of preserving and takes you through every technique. There is also an informative guide to ingredients and equipment. The book includes over 150 different jams, jellies, marmalades, fruit curds, butters and cheeses, preserved fruits, pickles, chutneys, relishes, mustards and sauces. Each recipe, including Malay Mixed Vegetable Relish and Pear and Walnut Chutney, is accompanied by beautiful photographs and step-by-step instructions to ensure perfect results every time. This comprehensive book is the essential companion for successful preserving; a must for every kitchen. Full Product DetailsPublisher: Anness PublishingImprint: Hermes House Dimensions: Width: 17.50cm , Height: 2.10cm , Length: 22.70cm Weight: 0.835kg ISBN: 9780857233073ISBN 10: 0857233076 Pages: 256 Publication Date: 01 January 2013 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationCatherine Atkinson is a trained Cordon Bleu cook and has worked in a number of restaurants including the Roux Brothers' patisseries. Catherine then moved into publishing, creating recipes and styling food. Maggie Mayhew contributes features to a number of women's magazines and has written several books. Before going freelance, Maggie was Deputy Food and Wine Editor of Living magazine for five years. Tab Content 6Author Website:Countries AvailableAll regions |
||||
