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Sensational Preserves: 250 Mouthwatering Recipes for Jams, Chutneys, Jellies & Sauces and How to Use Them in Your Cooking Hardcover – August 24, 1995
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I ended up buying the book. I LOVE it.
The recipes in this book are delicious and some are quite unique to me. It is filled with photographs to make you want to try a recipe, and the photography is outstanding. There is even a recipe on candied rose petals and rosepetal jam, along with rosehip syrup, and rose petal sorbet. Several morrocan and indian recipes as well. It even covers nuts(ex: pecan and whisky mincemeat, pistachio and pear conserve, coconut relish, plum and orange jam with hazelnuts). On the fruit side, there are such recipes and honeyed peel (very simple but very elegant), orange peel scrolls, clementine ratfia, pickled kumquats with cardamon, kumquats in vodka and cointreau, grapefruit and apple curd, roast loin of pork with gooseberry sauce, gooseberry sauce, fig conserve, spiced figs, nectarines in white wine syrup, apricot brandy, prune, dried fuit and pecan compote, dried peach and chestnut chutney, etc.
This a top-notch recipe book with loads of very original and unique recipes. Great for making gifts at Christmas or for a house-warming gift.