Happy Harvest

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Jordan Champagne has been sharing her methods for making fruit preserves for years. Now you can unlock the secrets of mouth-watering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. With master recipes each type of preserve; step-by-step photos to help you troubleshoot as you go; and 73 recipes for preserves and baked goods to showcase your newly preserved fruits.

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In Jam Bake, Camilla shares more than 80 incredible recipes for baking with the jams you make-from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte. The jams themselves are lower sugar, without commercial pectin, and split into three distinctive categories: Standalones: preserves with single note flavors starring a specific fruit, such as Black Raspberry Jam; Duets: pairings that shine together, like Prune & Meyer Lemon Butter; and Containing Multitudes: preserves full of all sort of fruits and more, including Mulled Wine Marmalade. Don't feel like making the jam that pairs with the baking recipes? No problem! Camilla has recommended store-bought substitutes for each sweet treat in addition to providing a helpful guide to buying quality preserves

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A perfect guide to making marmalade from the award-winning Lucy Deedes. Marmalade had been around for hundreds of years as a Portuguese sweetmeat, an after-dinner digestif, an aphrodisiac before it turned into the most famous breakfast ingredient ever. It has been a household staple for over 200 years, including the Queen (who reputedly has Tiptree Orange Marmalade on her white toast). Some like a clear jelly marmalade, with just a few wafers of peel hanging like seahorses in the jar; some a firm orange mixture with no extras. Some refuse to touch it unless it's a dark paste, boiled down almost to toffee with a passing suggestion of booze about it. Whichever way you like yours, there's the perfect recipe in The Little Book of Marmalade for you. Let Lucy Deedes, award-winning marmalade-maker, guide you through it for the perfect accompaniment all year round.

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This book has all the information anyone needs to get started preserving, and to keep going. Providing both safe and detailed instructions, as well as step-by-step photography and over 200 recipes, this cookbook will be the new home-preserving bible.

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"Say rhubarb and most of us think pie, or maybe crisp. But there are many more ways to enjoy this tart, juicy harbinger of spring. And lots of good dietary reasons to do so, since rhubarb is high in fibre, vitamin C, potassium, and calcium, and a member in good standing of the antioxidants club. Chef, photographer, and rhubarb enthusiast Søren Staun Petersen has compiled a collection of 35 recipes that show the true versatility of those bright red stalks. With chapters dedicated to savoury dishes and sweet, compotes (and serving ideas), chutney and relish, and drinks (alcoholic and non), Petersen makes the case for cooking with rhubarb all year round. You'll learn how to bring out the beautiful acidity and light sweetness of rhubarb in surprising new ways like Pizza bianca Risotto Sweet and sour wok Spring meringue Baked brie Pulled pork burgers Gin & Tonic Coriander smash The book includes an introduction on the nutritional benefits of rhubarb and an essay from a dedicated rhubarb farmer. Each recipe is accompanied by the author's stunning photography, making Rhubarb the ideal gift for anyone in your life with a shortage of ideas and an abundance of rhubarb."-- Provided by publisher.

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