Sensational Preserves: 250 Recipes for Jams, Jellies, Chutneys and Sauces and How

by Hilaire Walden, David Gill (Photographer)

The art of preserving--brought right up-to-date! Sweet or tangy, to spread on bread, eat on the side, or spice up a these 250 recipes for preserves of every description shrug off the gingham-clad image traditionally associated with jam making. From fresh and fruity conserves to sweet and sour chutney, they'll all add zing to a meal. Along with definitions of every variation--including fruit cheese, mincemeat, glacéd fruit, and vegetables in oil--there are "watchpoints" that warn you about common mistakes and help assure your preserve will come out just right. And, there are a range of delicious recipes in which preserves figure as the main ingredient. Just imagine biting into a yummy tangerine marmalade soufflé for dessert, or the taste of warm duck salad with blackberry dressing. Ordinary sausages and potatoes become out of this world when paired with plum and red onion confit. The pictures on every page will simply make your mouth water!

Genres: Cookbooks

144 pages, Paperback

First published August 24, 1995

Reviews

[Noelle Mace · Rating 5 out of 5]

Excellent recipes, with delicious recipes using some of the preserves.

[Mrs. · Rating 4 out of 5]

Fascinating book, filled with pictures and unusual recipes for jams, jellies, chutneys, cordials, syrups, etc. Great resource for those who think they have enough preserving cookbooks. I would double check canning directions to align with USDA recommended directions, just to be on the safe side.