Jams and Chutneys
Preserving the Harvest, Over 150 Recipes
By (author) Thane Prince
Jams and Chutneys by Thane Prince
Book DescriptionPreserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. With over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. A combination of traditional recipes, plus plenty of inspiring new ideas, show how to get the best from your ingredients, with clear guidance on all the equipment and techniques you'll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes. Pick up key cooking techniques from step-by-step sequences including identifying the perfect point of ripeness for different recipes, checking setting points and potting safely. Perfect if you want to know how to preserve gluts in your fruit and vegetable produce, or for aspiring jam-makers and cooks.
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Book DetailsISBN: 9781405329545
(190mm x 176mm x 21mm)
Publisher: Dorling Kindersley Ltd
Publish Date: 2-Jun-2008
Country of Publication: United Kingdom
Books By Author Thane Prince
Thane Prince's Jams & Chutneys, Hardback (July 2016)
Preserve your harvest and create jams, chutneys and preserves out of fruit, vegetables and even flowers from your garden. This recipe book is packed with over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a delicious gift.
Perfect Preserves, Hardback (July 2014)
Delicious and simple recipes from the preserves expert on BBC2 series The Patch
Ham, Pickles and Jam, Hardback (September 2011)» View all books by Thane Prince
A timely book for the new kitchen revolution, Ham, Pickles and Jam is not only a celebration of lost skills such as curing, rendering and pickling and a collection of fantastic recipes, but also provides advice on stocking a cupboard or pantry and the best way to store cheese, cooked meats and vegetables.
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Author Biography - Thane Prince
Thane Prince travelled to all corners of the globe as the regular cookery writer with The Daily Telegraph and, as a result, developed an encyclopaedic knowledge of food. Her passion for making jams and chutneys stems from her childhood growing up in the countryside. She is the author of nine books and runs her own Cookery School in Suffolk, England.
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