the modern preservers kitchen
with over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, the modern preserver's kitchen is the ideal cookbook for those who want to make the most of each season's offerings. "how do i eat it?" was the most-asked question when newton sold her preserves on her market stall. in this beautiful book, she shows you not only how to make preserves, but also how to use them. . . make pickled pea frittata, breakfast kimchi eggs, deep-fried camembert with cranberry sauce and dukkah, and peach and mint jam mini galettes.
the recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. with kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.