The book opens with a history of preserving and pickling which sets the scene for the recipes, providing an insight into the traditional techniques and local delicacies.
Practical advice and information about techniques, equipment and choosing the best ingredients follow in the authoritative and wide-ranging introduction.
With its wonderful photography and comprehensive and exciting recipe list, this is the perfect sourcebook, inspiration and practical reference for every cook who wishes to know more about chutneys and pickles, how to use them, and the perfect way to make them.
