The Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments

Description

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. Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. "How do I eat it?" was the most-asked question when passionate preserver Kylee 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. 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.

Kylee Newton grew up in New Zealand and lives in London. She has turned her hand to a variety of creative jobs from analogue photography printing for artist Wolfgang Tillmans to floristry in jam jars. Many years ago, she began making preserves to give as homemade Christmas presents which led her to create the London-based preserving company Newton & Pott. Making quality jams, pickles and chutneys in small batches was at its heart, selling them at local markets such as London's Broadway Market in Hackney and with clients such as Selfridges, Harrods and Harvey Nichols. She is seen as an expert in her field and now focusses her attention on hosting preserving workshops, food writing, food consultation and recipe development.

I am positively obsessed with preserves and with using preserves in my cooking, and Kylee's new book is a treasure trove of recipes for both - preserves for preserve's sake and preserves to be used to intensify one's everyday cooking. I cannot recommend it enough. * Olia Hercules * Kylee's preserves and pickles bring the finishing touch to a great meal. I love the way she cooks and writes and she played a big part in my own preserving and pickling journey when we met years ago. This book shows us how to build big-flavoured food easily and vibrantly. * Melissa Hemsley * I've relished Kylee's jams and preserves for many years so to get a glimpse into her kitchen and discover the wonderful ways in which she uses her preserves in everyday cooking is a joy. The recipes are inventive and modern, each one calling out to be made. * Edd Kimber * I'm a big fan of Kylee's. She has this incredible knack of creating food that is healthy, interesting and super delicious. She is a real inspiration and I can't wait for the day we can cook together! * Roberta Hall * I've been a fan of Kylee's delicious jams and recipes for many years now. Her new book is beautifully photographed and full of lots of fabulous ideas with preserves and co. making adding a new tasty twists to your cooking easy. * Rachel Khoo * A beautiful - and beautifully photographed - book not just on how to make preserves but also what to do with them. * Diana Henry * Irresistible - and informative - recipes. * House Beautiful * Well this is a beauty. The age-old art of preserving is having a moment, and what makes Kylee Newton's book so useful is that it gives recipes for pickles, jams and ferments alongside inspiring, thoroughly modern recipes for how to use them in everyday cooking. * Delicious *