Discover how to make 140 fabulous jams, jellies, pickles, relishes and chutneys in this beautiful new cookbook. A fresh, bright contemporary design is complemented by 220 stunning photographs and easy-to-follow instructions.
Catherine Atkinson is a trained Cordon Bleu chef and has worked in numerous restaurants, including the Roux Brothers' famous patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks. Her published works include: The World Encyclopedia of Coffee; Pastry - The Complete Art of Pastry Making; and Preserves.
Maggie Mayhew is a full-time freelance cookery writer and home economist, contributing to several national women's magazines. She has been the Cookery Editor of Home Magazine, and Deputy Food and Wine Editor of Living magazine. She now works on producing fresh organic fruit and vegetables for use in her recipes all year round. Her other published works include: Preserves; Piece of Cake; Tarts; Whip; and The World Encyclopedia of Fruit.