The Basic Basics Jams, Preserves and Chutneys Handbook: All You Need to Know to Prepare and Storeover 200 of the World's Best Preserves

by Marguerite Patten

Unlocking the world of preserves, one jar at a time.

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.

192 pages, Kindle Edition

First published April 11, 2008

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

[Polly Clarke · Rating 4 out of 5]

Lots of information to digest in this comprehensive ebook. Plenty of variety and alternative recipes to the main recipes given. I suspect I will use this for many years to come.

[Hilary M Nurse · Rating 5 out of 5]

This is the kind of book you never finish reading as there is always something new to learn or try out. It will find a place in my hands or in my kitchen anytime