The Modern Preserver’s Kitchen is a guide to making and using jam, chutney, ferments and pickles with recipes for the preserves themselves and 70 dishes in which to use them.
The author is Kylee Newton is the New Zealand-born, London-based founder of the Newton and Pott preserving company that makes small batch jams, pickles and chutneys that are available at Selfridges, Harrods and Harvey Nichols as well as local London markets. She is also the author of The Modern Preserver.
You should buy The Modern Preserver’s Kitchen if you are new to the subject and want to learn how to vinegar-brine vegetables and fruit, ferment vegetables to make things like sauerkraut and kimchi, make savoury chutneys relishes and pickles including cranberry sauce and sweet and hot tomato chilli jam and sweet jams, marmalades and jellies such as rhubarb and hibiscus jam and lime and tequila marmalade. If you’re already an expert preserver, recipes including sweet chilli chicken wings with kimchi fried rice will provide plenty of inspiration of what to do with all those delicious store cupboard ingredients.
Cuisine: Preserving
Suitable for: For beginners/confident home cooks
Cookbook Review Rating: Five stars
Buy this book
The Modern Preserver’s Kitchen by Kylee Newton
£22, Quadrille
This book has been shortlisted for the Andre Simon Food Award. Read more here.
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