Do Preserve

Make your own jams, chutneys, pickles and cordials

Nonfiction, Food & Drink, Canning & Preserving
Cover of the book Do Preserve by Anja Dunk, Mimi Beaven, Jennifer Goss, The Do Book Company
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Author: Anja Dunk, Mimi Beaven, Jennifer Goss ISBN: 9781907974250
Publisher: The Do Book Company Publication: May 6, 2016
Imprint: The Do Book Company Language: English
Author: Anja Dunk, Mimi Beaven, Jennifer Goss
ISBN: 9781907974250
Publisher: The Do Book Company
Publication: May 6, 2016
Imprint: The Do Book Company
Language: English

How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experiences as cooks, caterers, foragers and farmers, three friends to bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you'll soon learn: The basic principles and methods of preserving / The equipment and ingredients you need to get started / Which preserving agents use: sugar, honey, alcohol, vinegar and salt / Inventive ways to use the best wild, local and seasonal produce / Delicious recipes from the authors’ diverse backgrounds Let the slow art of preserving become your new favourite pastime - and delight in having nature's most vibrant flavours and colours in your kitchen. 'Easy, fuss-free jam-making... It will be my guide to preserving through this and many autumns to come.’ - Anna Jones, cook, author & Guardian columnist

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experiences as cooks, caterers, foragers and farmers, three friends to bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you'll soon learn: The basic principles and methods of preserving / The equipment and ingredients you need to get started / Which preserving agents use: sugar, honey, alcohol, vinegar and salt / Inventive ways to use the best wild, local and seasonal produce / Delicious recipes from the authors’ diverse backgrounds Let the slow art of preserving become your new favourite pastime - and delight in having nature's most vibrant flavours and colours in your kitchen. 'Easy, fuss-free jam-making... It will be my guide to preserving through this and many autumns to come.’ - Anna Jones, cook, author & Guardian columnist

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