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The Modern Preserver

Chutneys, Pickles, Jams and More

by Kylee Newton
Hardback
Publication Date: 01/09/2015
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RRP  $59.99 $44.50

From chutney to kimchi over 130 recipes for timeless preserves with a fresh modern flavour

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.

“ Newton has brought the art of preserving bang up to date… This book is for anyone who wants to dabble in home preserves. ” Sunday Times

ISBN:
9780224101165
9780224101165
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
01-09-2015
Language:
English
Publisher:
Penguin Random House
Country of origin:
United Kingdom
Pages:
288
Dimensions (mm):
252x186x32mm
Weight:
1.15kg
Kylee Newton

Kylee Newton grew up in New Zealand and now lives in London. She has turned her hand to a variety of creative jobs from assisting photographer Wolfgang Tillmans to floristry. She began making preserves 7 years ago to give as homemade Christmas presents.

This was the start of an enduring passion for preserving. She sells her preserves each week at London's Broadway and Peckham Markets and constantly tests new recipes and flavours.

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