Salsas, chutneys, relishes and pestos have been around for decades, yet they are still fashionable and surprisingly easy to make. The taste of home preserves is fantastic - drawing on the plethora of fresh ingredients available from markets and supermarkets around the country - and they can be made for a fraction of the price of commercial products. Products made at home now have a cache among followers of food fashion. "In a Pickle" includes over 100 fantastic recipes. Many using New Zealand ingredients. This book for all foodies includes old favourites like piccalilli relish and plum jam as well as more originakl recipes like potted cheese with red butter, nectarine salsa and spiced apricot with star anise. Jill Brewis is the author of "The Essential Digby Law" and co-author of "The Digby Law Dessert Cookbook".