by Pam Corbin
Editor: Bloomsbury Publishing PLC
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Preservation is centuries old so as to get the most out of each season, which extends over more abundant and deepest months, and that it is fun, rewarding and easy to learn.To explain the history, science and basic processes of preservation, Pam Corbin guides us through a world of jams, jellies, butters, curdled milk, gherkins, condiments, syrups, liqueurs, vinegars and sauces that can be made from local products throughout the year.It includes 75 recipes, covering everything from traditional dishes such as raspberry jam, lemon cream, quince cheese and sloe gin, new combinations such as apple butter, cucumber gherkin and nettle pesto.The handbook includes timely tables, regional maps, flow diagrams of all processes and lots of color photographs throughout, and is complemented by a directory of equipment and useful addresses.With a textured rigid cover and an introduction by Hugh Fearnley-Whittingstall, Conserve is a concise and inspiring guide to an ancestral art for cooking, for beginners and wanting to rescue likewise.
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