My garden in a jar

Enjoying garden produce out of season means enjoying healthy vegetables and fruit all year round, and eating better without spending too much. In this book, Alys Fowler teaches us the different methods of preservation. After detailing ways of preserving vegetables without processing them, she invites us into the kitchen. From classic preserves and jams to the most daring condiments, chutneys and sauerkrauts, and even experiments as exotic as tsukemono - a traditional Japanese recipe for transforming vegetables into almost instant pickles - she reviews all the resources available to us. The explanations are complete and precise, so that everyone, including absolute beginners, can find their way around. Each preservation method is accompanied by several recipes and gourmet ideas.

Alys Fowler - Rouergue - 208 pages