Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Do Preserve: Make your own jams, chutneys, pickles and cordials (Do Books) by Anja Dunk and Mimi Beaven and Jennifer Goss

This book has not been indexed yet...

Notes about this book

  • saladdays on October 08, 2016

    This is a great little book which makes interesting jams and pickles without too much fuss which Anna Jones recommended it in The Guardian 'Cook' magazine recently. It is part of a series published by a company who deliver 'Do lectures' designed to help you learn something new and motivational. Two of the writers are from the UK and one from the USA so there is a range of methods particularly in 'bottling' and 'canning'.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1907974245
  • ISBN 13 9781907974243
  • Published May 06 2016
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition 1
  • Countries United Kingdom
  • Publisher The Do Book Company

Publishers Text

How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round?

Combining their experience as cooks, caterers, foragers and farmers, Anja, Jen and Mimi bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you’ll soon learn:

• Basic principles and methods of preserving
• Equipment and ingredients to get you started
• Best preserving agents to use: sugar, honey, alcohol, vinegar and salt
• Stunning recipes from their classic Green Tomato Chutney to Strawberry Gin Fizz

Let the slow art of preserving become your new favourite pastime – and delight in having nature’s most prized flavours and colours in your kitchen.

Other cookbooks by this author