SOUTHWATER
HOME-MADE PICKLES, CHUTNEYS & RELISHES
65 mouthwatering preserves with step-by-step recipes and more than 230 superb photographs
Catherine Atkinson PUB DATE:
PRICE: PAGES: SIZE:
ISBN-13: ISBN-10: BINDING:
PHOTOGRAPHS: CARTON QTY: HOUSE CODE: CATEGORY: BIC CODE:
BISAC CODE: September 2012
UK £7.99/US $15.99 (P) 96 (H96)
282 x 216mm/11 x 81 9781780192017 1 78019 201 0
4573
Cooking WBT
CKB040000; CKB102000
• Make your own preserves for every occasion with this collection of classic and contemporary pickles, chutneys and relishes
• Recipes from all around the world include Shallots in Balsamic Vinegar, Mediterranean Chutney, Mango and Papaya Relish, Blackberry and Sloe Gin Jelly, and Tangy Tomato Ketchup
• Tempting serving ideas include Mango Chutney with potato wedges and sour cream; Apple, Orange and Cider Jelly with a rich game pâté; Pickled Red Cabbage with bread and cheese for a wholesome lunch; and Lemon and Garlic Relish with a Moroccan tagine
• Recipes are shown in 230 vibrant photographs, including stage-by-stage pictures and an image of each final dish
Preserving seasonal fresh fruit and vegetables as pickles, jams, jellies, chutneys and relishes is an age-old technique to make them last through cold winters when fresh food was scarce. Today, pickling and preserving forms part of a nostalgic shift to a simpler and healthier life, and a rejection of artificial additives found in store- bought preserves. A short introduction to the book shows the processes of preserving, followed by a delicious selection of recipes for pickles, chutneys and relishes, which will spice up any number of meals. From traditional English Pickled Onions to Kashmir Chutney, there is a recipe for every occasion.
About the Author Catherine Atkinson is trained as a Cordon Bleu cook and holds a degree in Home Economics. After graduating, she worked in a number of hotels and restaurants, including the Roux Brothers' patisseries. Her catering experience led to work in publishing – creating recipes and styling food for photography – and she became Deputy Cooking Editor on Woman's Weekly and later Me magazine. She is currently a full-time writer and food consultant, writing cookbooks and contributing to various magazines.
68 ⁄2
Paperback with flaps Over 230 photographs 34
in
Cooking
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