Jams, Preserves and Edible Gifts

by Sara Paston-Williams

In Jams, Preserves and Edible Gifts, Sara Paston-Williams presents a collection of recipes that are both simple and apple and thyme jelly, blueberry vinegar, hazelnut oil with peppercorns and dill, white vinegar with tarragon and marjoram, olive oil with garlic and chilies, sloe gin, and edible gifts of crystallized and candied fruits and flowers. A savory collection, liberally seasoned with cooking lore. Sara Paston-Williams is a historical food consultant for Britain's National Trust; among her many books are The Art of A History of Cooking and Eating, A Book of Historical Recipes, Christmas Fayre, and Beatrix Potter's Country Cooking.

160 pages, Hardcover

First published September 1, 1999