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The Modern Preserver: Chutneys, pickles, jams and more

Learn all you need to know about preserving in this gorgeous book by Kylee Newton. The Modern Preserver takes you through every kind of preserving: from chutneys and jams, to pickles and fermentation and cordials and compotes.

Not your grandma's jam book, Blue Chair Fruit: Jam, Jelly & Marmalade is the definitive jam book of the 21st century approaching the nostalgic preserving kitchen with a modern sustainable eye. Author Rachel Saunders is the owner of the Bay Area's artisanal jam producer, Blue Chair Fruit.

Booktopia has The Blue Chair Jam Cookbook, Blue Chair Jam by Rachel Saunders. Buy a discounted Paperback of The Blue Chair Jam Cookbook online from Australia's leading online bookstore.

Such a beautiful book and photography - Sugar, Salt, Smoke, Diana Henry

Booktopia has Salt Sugar Smoke (Metric), How to preserve fruit, vegetables, meat and fish by Diana Henry. Buy a discounted Hardcover of Salt Sugar Smoke (Metric) online from Australia's leading online bookstore.

Preserving by the Pint $15.95 at Fillmore Container...your resource for all things preserving.

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars: Marisa McClellan: by Running Press

This recipe for sauerkrat is taken from our River Cottage Curing & Smoking handbook by Steven Lamb. This is a really simple brining and fermentation method for cabbage, giving it a tangy, bright lift while maintaining its fresh texture. Sauerkraut can be eaten raw, but it also benefits from being braised in a light stock, which reduces the acidity levels but none of the flavour.

Sauerkraut

This recipe for sauerkrat is taken from our River Cottage Curing & Smoking…

Brown Eggs And Jam Jars: Family Recipes From The Kitchen Of Simple Bites by Aimee Wimbush-bourque #Brunch #Cookbook

Brown Eggs And Jam Jars: Family Recipes From The Kitchen Of Simple Bites

Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites - Aimee Wimbush-Bourque

Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker by Justin Gellatly. Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake).

Getting to know Justin Gellatly

Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker by Justin Gellatly.

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