Pickles, Relishes and Chutneys Book

This comprehensive guide opens with a history of preserving and pickling, which provides an insight into the traditional techniques and local delicacies.

Over 75 recipes covering every kind of chutney, pickle and condiment. Explore accompaniments to meats and poultry, from traditional basics, such as Horseradish or Mint Sauce, to modern flavours, such as Roasted Red Pepper and Chilli Ketchup or Cranberry and Red Onion Relish.

Accompany seafood with Lemongrass and Ginger Jelly or serve oysters with Bloody Mary Relish.

With its wonderful photography and comprehensive and exciting recipe list, this is the perfect sourcebook for every cook who wishes to know more about chutneys and pickles.

A useful introductory section provides information on ingredients, equipment and preserving techniques

Easy-to-follow instructions with step-by-step pictures to guide you through

Over 300 stunning colour photographs