Preserving fresh seasonal produce as well as adding interest and flavour to meals with chutneys, pickles, relishes and sauces are age-old, timeless practices. In this, her fifth book, Rowan Bishop indulges her passion for these wonderfully versatile condiments. Not content to stick with the traditional, Rowan has developed over 50 recipes designed to reduce sugar content and let the natural qualities of ingredients shine. She has then enhanced and intensified flavours with spices and herbs from different cuisines and also extended the preserves repertoire beyond the familiar, to include sambals, salsas, pastes, tapenades, a liqueur and even a 'champagne'. Ideal for the home gardener as well as easy on the budget, these are recipes to savour and relish.

Author Biography

Rowan Bishop's enthusiasm for great food has encompassed 30 years, including 10 years running her own catering company, four cookbooks and hundreds of columns (food, travel and general interest). Her first book (with Sue Carruthers) was vegetarian, as is her most recent, Rowan Bishop's Vegetarian Kitchen (2011). Rowan travels widely, constantly learning about new flavour/texture possibilities from cuisines around the world. She writes and teaches from her home in Hamilton, New Zealand.