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Home-made Pickles, Chutneys & Relishes
Catherine Atkinson
€ 16.99
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Description for Home-made Pickles, Chutneys & Relishes
Paperback. Preserving fruit and vegetables such as pickles, jellies, chutneys and relishes is an age-old technique to make them last through cold winters when fresh food was scarce. This title shows the processes of preserving, followed by a selection of pickles, chutneys and relishes, which can spice up any number of meals. Num Pages: 96 pages, over 230 photographs. BIC Classification: WBW. Category: (G) General (US: Trade). Dimension: 280 x 217 x 7. Weight in Grams: 438. 65 Mouthwatering Preserves with Step-by-step Recipes and More Than 230 Superb Photographs. 96 pages, over 230 photographs. Preserving fruit and vegetables such as pickles, jellies, chutneys and relishes is an age-old technique to make them last through cold winters when fresh food was scarce. This title shows the processes of preserving, followed by a selection of pickles, chutneys and relishes, which can spice up any number of meals. Cateogry: (G) General (US: Trade). BIC Classification: WBW. Dimension: 280 x 217 x 7. Weight: 438.
This title features 65 mouthwatering preserves with step-by-step recipes and more than 230 superb photographs. You can make your own preserves for every occasion with this collection of classic and contemporary pickles, chutneys and relishes. It includes recipes from all around the world that 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 pate; Pickled Red Cabbage with bread and cheese for a wholesome lunch; and Lemon and ... Read more
This title features 65 mouthwatering preserves with step-by-step recipes and more than 230 superb photographs. You can make your own preserves for every occasion with this collection of classic and contemporary pickles, chutneys and relishes. It includes recipes from all around the world that 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 pate; Pickled Red Cabbage with bread and cheese for a wholesome lunch; and Lemon and ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Anness Publishing United Kingdom
Number of pages
96
Condition
New
Number of Pages
96
Place of Publication
London, United Kingdom
ISBN
9781780192017
SKU
V9781780192017
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Catherine Atkinson
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 ... Read more
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