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In Perfect Preserves, Thane Prince gives even the most unconfident cook the help needed to make perfect jams, pickles and chutneys. Using these recipes both beginners and more adept cooks will have plenty of ideas on how to fill your kitchen with jars of beautiful and tasty preserves. Each chapter will open with a recipe and step-by-step guide of How to make the perfect jar of: jam, jelly, fruit curd, fruit butters and cheeses, conserves and marmalades, chutneys, pickles, relishes, sauces and ketchups, cordials and liqueurs. With Perfect Preserves you'll have delicious marmalade for your toast, fig and onion jam to give as gifts and a cupboard full of delicious treats for any time of the year.
Preserving expert Thane Prince has turned her advice into a highly illustrated and meticulously detailed book. The glossary at the beginning does not merely define terms, it explains why some fruits and vegetables are easier or harder to preserve than others, and gives a large number of tips to the budding jam or chutney maker. For instance, it explains that bananas are high in pectin, but low in acid and should be firm when made into chutney, and that brined pickles require vinegars with at least 6% acidity (such as malt and red wine vinegars), whilst cider and rice wine vinegar should be used for chutneys instead. Whether you want to make strawberry jam, marmalade, lemon curd, quince jelly, blackcurrant cordial, pomegranate chutney or tomato ketchup, Thane Prince is the perfect tutor.
Publication date: 31/07/2014
Publisher: Hodder & Stoughton Ltd an imprint of Hodder & Stoughton General Division
|Publication date:||31st July 2014|
|Publisher:||Hodder & Stoughton Ltd an imprint of Hodder & Stoughton General Division|
|Genres:||Cookery, Food and Drink, eBook Favourites,|
|Categories:||Preserving & freezing,|
Chef, prolific author and journalist, Thane Prince loves food and has been cooking and writing about it for 20 years. For 12 years she was the food writer for The Daily Telegraph Weekend section and is a regular contributor to BBC Good Food magazine. She has written 10 books; her most recent was translated into 5 languages. She set up and ran the acclaimed Aldeburgh Cookery School, and now runs bespoke cookery courses. She lives in London and continues to write, teach and eat.More About Thane Prince