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The Modern Preserver: Chutneys, Pickles, Jams and More by Kylee Newton

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Tomato kasundi

    • eeeve on November 10, 2016

      An awesome chutney - with chunky tomato-y bits and tastes of curry. Also not too time-consuming to make. New go-to recipe for surplus tomatoes.

  • Spicy beer or bourbon pickles

    • Silverscreensuppers on June 02, 2017

      I love this recipe but please note - you will need twice as much pickling liquid for this many cucumbers!!

  • Raspberry and rose jam

    • Melanie on April 28, 2016

      The rose is a lovely background note in this jam. Used frozen raspberries which worked very well.

  • Gooseberry and fennel seed jam

    • eeeve on July 08, 2018

      Made this jam with a home grown batch of jostaberries (a cross between gooseberry and black currant), and it came out fabulous! The fennel seeds add a nice touch, and the jam set perfectly. (It's a lovely dark red colour and tastes more of black currant than gooseberry, though that's of course just fruit-specific.)

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Reviews about this book

  • Food in Jars

    There is nothing in this volume that I don’t want make and many things I wish I’d thought of first.

    Full review

  • foodinjars.com

    The design is clean, the photography is gorgeous...My only quibble with this book is that there’s no acknowledgement that best practices for preserving vary depending on where you are in the world.

    Full review

Reviews about Recipes in this Book

  • Gin pickled cucumber

    • Salt Sugar and I

      They are sharp, pickley, spicy, zingy and go so so great with cold smoked salmon. If you love pickled things, you will LOVE these.

      Full review
  • ISBN 10 0224101161
  • ISBN 13 9780224101165
  • Linked ISBNs
  • Published Aug 20 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Vintage
  • Imprint Square Peg

Publishers Text

Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes. It weds age-old methods with a very contemporary feel. There are fresh flavour pairings like Raspberry and Rose Jam, and Carrot and Citrus Chutney. There are ideas from across the world like Kimchi and Japanese Pickled Ginger. And there are more than 130 creative and unique recipes, be it for Strawberry and Lavender Gin or Roasted Red Pepper Ketchup. Kylee Newton is a passionate self-taught preserver with stalls at London's Broadway, Maltby Street and Peckham markets under the name Newton & Pott. Here she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats.

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