Not Just Jam
List Price:
$29.99
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Product Details
Author:
Matthew Evans
Format:
Hardcover
Pages:
208
Publisher:
Murdoch Books (June 11, 2024)
Language:
English
ISBN-13:
9781761500206
ISBN-10:
1761500201
Weight:
25.6oz
Dimensions:
6.95" x 9.75"
File:
hbgusa-hbgusa_onix30_P8654590_05262025-20250526.xml
Folder:
hbgusa
List Price:
$29.99
As low as:
$23.09
Publisher Identifier:
P-QUARTO
Discount Code:
A
Audience:
General/trade
Country of Origin:
China
Case Pack:
16
Pub Discount:
65
Imprint:
Murdoch Books
Overview
This book is Fat Pig farm's ode to the surplus of the seasons. Overwhelmed by ripe fruit, or mountains of rhubarb, we have found ways to preserve what we grow, and what grows near us.
Not Just Jam is farmer Matthew Evans' collection of more than 90 modern recipes for old-fashioned preserving methods. It is for the forager, who scours the suburbs looking for fruit trees whose bounty is overlooked by others; for the cook, who wants their dishes to resonate with flavours borne from their own hands; and for anyone who is passionate about flavour.
Discover the joys of pear and cardamom jam for next level morning toast, or beetroot relish to brighten meals year round. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the bounties of the place you call home. At its heart, it's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
Not Just Jam is farmer Matthew Evans' collection of more than 90 modern recipes for old-fashioned preserving methods. It is for the forager, who scours the suburbs looking for fruit trees whose bounty is overlooked by others; for the cook, who wants their dishes to resonate with flavours borne from their own hands; and for anyone who is passionate about flavour.
Discover the joys of pear and cardamom jam for next level morning toast, or beetroot relish to brighten meals year round. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the bounties of the place you call home. At its heart, it's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
