Jams, Preserves and Chutneys

by Marguerite Patten

Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.

Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.

Genres: Cooking, Reference, Cookbooks, Nonfiction

192 pages, Paperback

First published February 1, 2001

About the author

Hilda Marguerite Patten was a home econonomist, food writer and broadcaster.
Marguerite Patten fresh from the Ministry of Food during World War II represented post-war austerity cookery books; many selling in huge quantities and produced in colour by Paul Hamlyn. She was one of the early TV cooks to have her own programme.

She was awarded an OBE in 1991.

Reviews

[Nicola]

Found this a little hard going - I like pictures in my cook books :)