Food - Pickles & chutneys
Wine Diva cookbooks

Books – Food – Pickles & chutneys

Books 1 to 10 of 10 – Pickles & chutneys

Pickles to Relish  by Beverly Alfeld
More than just a cookbook, this is a richly illustrated, informative guide to everything you need to know about the world’s favourite food-preservation techniques – from pickling and curing to fermenting and canning.Pickles to Relish, designed for food enthusiasts of all levels – from those who just love to munch to professional chefs and everyone in between – is packed with tips, tricks, and recipes for delicious chutneys, sauces, pickles and relishes, as well as fascinating facts on the history of food preservation and how it has impacted human survival.

,  192 pp,  $36.95. Buy now

Jams and Chutneys  by Thane Prince
This title lets you return to the good life. It offers information on all you need to know to make sweet and savoury preserves in an irresistible package, and preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. It comes with over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. It features a combination of traditional recipes, plus plenty of inspiring new ideas, and shows how to get the best from your ingredients, with clear guidance on all the equipment and techniques you’ll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes.You can pick up key cooking techniques

,  224 pp,  $35.00. Buy now

How to Store Your Garden Produce  by Piers Warren
How to Store Your Garden Produce – The Key to Self-Sufficiency is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy to use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in gardens and allotments. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year, but as much of the produce will ripen simultaneously in the summer, without proper storage most of it will go to waste and you’ll be off to the supermarket again.Learn simple and enjoyable techniques for storing your produce and

Paperback,  128 pp,  $19.95. Buy now

Digby Law’s Pickle and Chutney Cookbook  by Digby Law
Digby Law’s Pickle & Chutney Cookbook is a New Zealand classic used and respected by home cooks and professionals alike. This indispensable reference contains 300 easy-to-make recipes for chutneys, relishes, sauces, oils, pickles, jellies, vinegars and mustards. Discover traditional preserves from Europe and North America, exotic specialties from Asia and Latin America, and enjoy familiar New Zealand favourites. This classic deserves a place in every New Zealand kitchen

Paperback,  232 pp,  $24.99. Buy now

Complete Guide to Home Canning and Preserving  by United States Department of Agriculture
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods how to preserve fruit spreads, fermented foods, and pickled vegetables how to prepare foods for special diets, and much more.

Paperback,  163 pp,  $13.95. Buy now

Quick Pickles  by Chris Schlesinger
Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. Quick Pickles: Easy Recipes with Big Flavor offers both classic and contemporary pickles, with recipes that can be completed with minimum fuss. Think of pickles as the salsa of the new millennium – they’ll keep for several weeks in the refrigerator (although, once tasted, they may be impossible to resist). How about some Old-Fashioned Bread & Butter Pickles, the newly popular Korean kimchee, or Mango Pickles with Scorched Mustard Seeds? Includes tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there’s more than a peck of pickles in this tangy collection.

Paperback,  156 pp,  $26.95. Buy now

Don Holm’s Book of Food Drying, Pickling and Smoke Curing  by Don Holm and Myrtle Holm
You can learn the EASY way to dry, smoke, pickle any meat, fruit, or fish with the easy-to-follow directions in this food preservation cookbook. There also is information about the type of equipment needed plus delicious and unusual recipes, including jerky and pemmican.

,  131 pp,  $25.95. Buy now

Windfalls  by Sue Ruchel
Beautifully designed, with delicate little drawings by Helen Semmler, this is a facsimile of the original printing, published in 1993, with some minor corrections in the text. If you want to make medlar jelly or quandong jam, chokko chutney or tamarillo sauce (or if you just want to give plain old plum jam a bit of a kick), Sue Ruchel shows you how – as well as revealing her methods for drying, crystallising, and…many other country kitchen secrets! You can use these recipes to stock the larder, or to make gifts for Christmas and birthdays, and ‘thankyous’ for neighbours, friends, and clients. Sue Ruchel finds such presents are invariably received with delight – and they’re so easy to do!

Paperback,  152 pp,  $24.95. Buy now

The Jamlady Cookbook  by Beverly Alfeld
For years, visitors to Chicago’s farmer’s markets have counted on Beverly Alfeld to create the best condiment to accompany any meal or that special gift for all occasions. So beloved are her jellies, jams and chutneys that she is known to them as ‘Jamlady’. Noe home cooks, gardeners and experienced canners can learn the savoury and sweet secrets to cook, seal and process their own fine preserves and condiments. With extensive information on everything from cultivation of plants to medicinal uses of herbs used in canning, as well as more than 400 recipes and colour photographs, this cookbook is sure to become a dog-eared favourite.

,  268 pp,  $48.95. Buy now

The Basic Basics Jams, Preserves and Chutneys  by Marguerite Patten
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.

Paperback,  192 pp,  $16.99. Buy now