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Author: Sara Paston-Williams
Publisher: National Trust
ISBN: 1909881732
Category : Cooking
Languages : en
Pages : 307
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Book Description
A delicious collection of the nation’s favourite jams, preserves and chutneys, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. Includes recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades, drinks, mincemeats and other mouthwatering condiments. Packed with new twists on classic recipes, there is plenty to choose from. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy.
Author: Sara Paston-Williams
Publisher: National Trust
ISBN: 1909881732
Category : Cooking
Languages : en
Pages : 307
Get Book Here
Book Description
A delicious collection of the nation’s favourite jams, preserves and chutneys, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. Includes recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades, drinks, mincemeats and other mouthwatering condiments. Packed with new twists on classic recipes, there is plenty to choose from. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy.
Author: Sara Lewis
Publisher: National Trust
ISBN: 1911657062
Category : Cooking
Languages : en
Pages : 203
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Book Description
In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves. Whether it’s the quintessential English strawberry (to dollop onto a scone!) or the more unusual minted marrow & blackberry jam, there is a something for everyone. As well as delightful fruity jams like spiced apple & bramble, raspberry & rhubarb and High Dumpsy Dearie (a mixture of apples, pears, plums, ginger and lemon) there are tangy jellies such as sloe & blackberry or elderberry & orange, and curds such as gooseberry or St Clement’s. Or why not try windfall apple butter on your toast? In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet. There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens. Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram.
Author: Sara Paston-Williams
Publisher: National Trust
ISBN: 9781905400706
Category : Cooking
Languages : en
Pages : 0
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Book Description
There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy. Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats. Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.
Author: Sarah Edington
Publisher: National Trust
ISBN: 1911358499
Category : Cooking
Languages : en
Pages : 730
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Book Description
Classic British Cooking is a collection of our very best national and regional dishes. With over 300 recipes, it includes both timeless favourites and forgotten gems. It covers everything from soups and fish dishes to sauces and sides, from vegetable and meat courses to puddings, breads and jams. Try delicious recipes for potted crab, slow-roasted pork belly, steamed ginger pudding and damson ice cream. Make the most of seasonal British produce with tasty chutneys and syllabubs. Bake a delicious piece of history with a Fidget Pie or Whittingham Button biscuits. Throughout, the author uncovers the fascinating history behind many dishes, from the Indian-influenced Kedgeree to the humble but delicious Toad in the Hole. Discover how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Both practical and inspirational, this is a celebration of the best of British cooking past and present. This book was previously published as The National Trust Complete Traditional Recipe Book.
Author: Sybil Kapoor
Publisher: National Trust
ISBN: 1909881058
Category : Cooking
Languages : en
Pages : 379
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Book Description
An exciting and beautiful new vegetable book by well-known food writer Sybil Kapoor. The 154 recipes are simple and modern and the book is divided into the four seasons so that readers are encouraged to cook vegetables when they are at their very best and come into season – especially useful if they grow their own. Discover an incredible range of vegetable dishes, both as vegetarian options and as an accompaniment to meat and fish dishes, with this informative and detailed cookbook. Each of the 49 featured vegetables is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. The featured vegetables range from peas and new potatoes through more unusual produce such as scorzonera and borlotti beans. The book is packed with atmospheric photography and contains mouth-watering recipes such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley risotto, sticky blackcurrant shallots and carrot and cardamom cake. This is a timely book to tie in with the current renaissance in vegetable gardening, allotments and community agriculture schemes.
Author: Thane Prince
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9781405329545
Category : Chutney
Languages : en
Pages : 0
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Book Description
Return to the good life, all you need to know to make sweet and savoury preserves in an irresistible package. Preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. With over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. A combination of traditional recipes, plus plenty of inspiring new ideas, show how to get the best from your ingredients, with clear guidance on all the equipment and techniques you'll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes. Pick up key cooking techniques from step-by-step sequences including identifying the perfect point of ripeness for different recipes, checking setting points and potting safely. Perfect if you want to know how to preserve gluts in your fruit and vegetable produce, or for aspiring jam-makers and cooks.
Author: Laura Mason
Publisher: National Trust
ISBN: 9781907892455
Category : Cooking
Languages : en
Pages : 0
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Book Description
This wonderful collection of 200 traditional recipes brings you the best of British country cooking. There are mouth-watering recipes for every occasion, from soups, starters and light meals to hearty stews and pies, delicious puddings and teatime treats to fruity jams and spicy chutneys. The rhythms of rural life influenced country meals and dishes and led to tasty slow-cooked stews and hotpots and the rituals of baking bread, cakes and pies. There is a balance of classic ‘good plain cooking’ and rich, well-seasoned dishes often rooted in a particular region and focusing on local ingredients. Choose from time-honoured family favourites such as Slow Roast Belly Pork with Root Vegetables, Shepherd’s Pie, Apple Cake and Bakewell Pudding, or discover lesser-known regional country gems like Cornish Fish Pie, traditional Welsh Stew or Cumberland Girdle Cakes.
Author: Kevin West
Publisher: Knopf
ISBN: 0307957683
Category : Cooking
Languages : en
Pages : 544
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Book Description
The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.
Author: Laura Mason
Publisher: National Trust
ISBN: 1911657070
Category : Cooking
Languages : en
Pages : 360
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Book Description
The best traditional recipes for roasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant and veal. Leading chef Laura Mason gives you all the best techniques for sourcing, preparing and roasting all kinds of meat: beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse and woodcock. To make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes) and roasting times for a rare or well done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting and dredging. The recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments. From the best roast potatoes and mash to gratins, gravies and sauces. But the best part of any roast is often the leftover meat that makes the best ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd pies, rostis, soups, stews, and much more; the life of a roast can be the source of more than one delicious meal.
Author: Pam Corbin
Publisher: Bloomsbury Publishing
ISBN: 1408884488
Category : Cooking
Languages : en
Pages : 485
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Book Description
- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
