With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, this is the ideal cookbook for those who want to make the most of each season's offerings. Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.
