Written for home cooks of all skill levels, Do Preserve makes it easy to transform the delicious flavors of freshly picked seasonal produce into jams, sauces, pickles, and shrubs that can be enjoyed throughout the year. Filled with advice from a trio of farmers and cooks, here are more than 80 recipes that transform everyday dishes into memorable, flavor-forward meals. Accessible and simple to follow, this book is a charming invitation to celebrate nature's most vibrant flavors all year long.

Do Preserve: Make your own jams, chutneys, pickles, and cordials. (Easy Beginners Guide to Seasonal Preserving, Fruit and Vegetable Canning and Preserving Recipes) (Do Books)

Cookbooks, Food & Wine

Dunk, Anja

Goss, Jen

Beaven, Mimi

Canning & Preserving

Chronicle Books+

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, three friends 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 you need to get started • Best preserving agents to use: sugar, vinegar, alcohol, oil and salt • Over 80 stunning recipes from 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 vibrant flavours and colours in your kitchen.

Do Preserve: Make your own jams, chutneys, pickles and cordials (Do Books, 14)

Do Books

"I'm so impressed with Scott and Jen's book on how to smoke at home; with techniques broken down for a home cook to master then use in recipes like smoked trout with fennel, blood orange and rocket salad - I can't wait to try it. This book should be on every home cook's shelf." - Daniel Del Vecchio, Executive Vice President at Jean-Georges Do Smoke&nbsp;is for curious cooks of all levels. It is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You'll start by smoking on the stovetop; before being introduced to the basic processes and inventive recipes. As a young chef, Scott Davis first "smoked" under the arches of Marco Pierre White's Mirabelle restaurant in London. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky recipes using local and homegrown produce. In Do Smoke, you'll learn: <ul> <li>The difference between hot and cold smoking</li> <li>Why brining is so important</li> <li>Simple methods using wood dust, rice and tea leaves</li> <li>How to make a cold smoker out of a cardboard box</li> </ul> From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can try it at home. It's time to start smoking again.

Do Smoke: A modern guide to cooking and curing (Do Books, 40)

Davis, Scott

Einmachen: Marmelade, Chutney, eingelegtes Gemüse und Sirup

Tempo

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Books by Goss, Jen