Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
dazhewitt

Recommendations - Books on Chutneys and Preserves

Recommended Posts

Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere.

Many Thanks

Darryl.

Share this post


Link to post
Share on other sites

Indian Chutneys, Raitas, Pickles & Preserves by Michael Pandya (ISBN: 0722511671)

It is out of print and starting to become expensive used.

You may not want something so specifically about Indian chutneys, but this is an excellent book.

BB


Food is all about history and geography.

Share this post


Link to post
Share on other sites

I have a few to suggest:

"Spice it up: The art of making condiments" by Jeffree Wyn Lynch

"Perfect Preserves: Provisions from the kitchen garden" by Nora Carey

"The National Trust: Jams, Preserves & Edible Gifts" by Sara Paston-Williams

"Sensational Preserves: 250 Recipes for Jams, Jellies, Chutneys & Sauces" by Hilaire Walden

( the last four are not exclusive to chutneys and relishes, but have sections on them and were published in the UK)

Also, although it may be hard to find,

"Paradise Preserves Condiments of Hawaii: Chutneys, Pickles, Relishes, Currues & Sambals" by Yvonne Neely Armitage :smile:

Can anybody recommend any good books for chutney/relish making?  Preferably something that's available in the UK - but open to looking elsewhere.

Many Thanks

Darryl.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Cookwhoplaysdrums
      Can anyone suggest me some good books related to Gastronomy, food history, culture, recipes based on different cultures. 
      Also recommend the best food magazine subscriptions. 
    • By artiesel
      THE BOOKS ARE SOLD
       
       
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



    • By umami5
      Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
      I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
    • By markovitch
      A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
      has anyone made their own condiments before?
      care to share experiences?
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...