Jams, Jellies, Pickles & Chutneys

Jams, Jellies, Pickles & Chutneys

  • Paperback
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Glut fruit and vegetables can be made into all kinds of preserves - the combinations are almost endless! Equipment is very simple, and preparation is easy once the basic principles are understood. Berries make brilliant jewel-coloured jams, conserves and jellies; citrus fruits make tangy marmalades, and pickled vegetables can be enjoyed months after they are harvested. Whatever you fancy, in Jams, Jellies, Pickles and Chutneys Mary Norwak provides simple recipes and sound advice.
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Product details

  • Paperback | 80 pages
  • 209 x 220 x 5mm | 260g
  • Octopus Publishing Group
  • London, United Kingdom
  • Illustrations (chiefly col.)
  • 0753721929
  • 9780753721926
  • 1,268,313

About Mary Norwak

There can be few country kitchens without at least one fruit-stained Mary Norwak on their shelves. A self-taught cook, Mary Norwak described herself as "not a cook who writes but a writer who cooks", and combined an interest in food with a fascination with the social history of cooking and eating. In compiling her books she trawled old bookshops and junk shops for recipes, both printed and handwritten, rescuing near-forgotten dishes from the path of the juggernaut of the processed food industry.
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