Overview

Everyone can enjoy the fruits of their labors with Artisan Preserving, the seminal book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, confits and terrines, fruit curds, cheeses and butters, and dried fruits and vegetables. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, mango chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

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9781848991156

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Reviews

Aspiring weekend food artisans will find ample inspiration in Emma Macdonald's 'The Artisan Market.' --Aram Bakshian, The Wall Street Journal . ..is an ambitious collection of recipes that go way beyond the essentials. The book is arranged in the usual categories -- meat and poultry, fish and shellfish etc. - but within each section are little treasures such as slow-cooked pork with apples and cider sauce and just a spoonful of red-currant jelly to add sweetness and color. That's typical of how Macdonald elevates the ordinary so it looks as good as it tastes. Especially tempting are her small plates. One unusual dish among many is a spiced chicken dish served on a lettuce leaf, a great appetizer, which the author describes as Moroccan chicken patties with date confit. --Bobbie Leigh, Everett Potter's Travel Report (December 17, 2013)

Author Information

In 1994, a mutual friend suggested that food enthusiasts Emma MacDonald and Lucie Lewis simply had to meet. Accepting an invitation to lunch, ex-London food buyer Lucie was so impressed with the family cucumber relish that she suggested they should go into business together. Within the week, Lucie was tempting ex-colleagues at Harvey Nichols and Fortnum & Mason with a sample of the delicious relish and ended the day with firm orders from both companies. Emma's Mother's kitchen was duly pressed into service as the first production facility and a company was born. Since then the company has flourished and in 2000 they were runners-up in the HSBC Small Business of the Year awards. In 2008, they were named Somerset Business of the Year.

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