How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experience as cooks, caterers, foragers and farmers, three friends 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: -Basic principles and methods of preserving -Equipment and ingredients you need to get started -Best preserving agents to use: sugar, vinegar, alcohol, oil and salt -Over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz. 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.
Author Biography
Anja Dunk is a freelance cook, writer, and artist. She lives outside London. Jen Goss is a farmer and the owner of a catering company in West Wales. Mimi Beaven raises pigs, bees, and chickens on her family farm in New York's Hudson Valley and sells seasonal goods made from local produce.
