Author(s): Kylee Newton
Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes. It weds age-old methods with a very contemporary feel. There are fresh flavour pairings like Raspberry and Rose Jam, and Carrot and Citrus Chutney. There are ideas from across the world like Kimchi and Japanese Pickled Ginger. And there are more than 130 creative and unique recipes, be it for Strawberry and Lavender Gin or Roasted Red Pepper Ketchup. Kylee Newton is a passionate self-taught preserver with stalls at London's Broadway, Maltby Street and Peckham markets under the name Newton Pott. Here she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats.
From chutney to kimchi - over 130 recipes for timeless preserves with a fresh modern flavour
"Packed with intriguing flavour combinations..., classic recipes, including passion fruit curd, and on-trend preserves such as kimchi" BBC Good Food Magazine "Newton details the craft involved and the equipment needed with pith and understated elegance" Guardian "This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It's a new favourite in my kitchen" -- Peter Gordon "The perfect way to enjoy seasonal produce over the winter months to come" Waitrose Food "These easy-to-follow recipes will inspire you to experiment with seasonal produce" -- Miriam Nice BBC Good Food
Kylee Newton grew up in New Zealand and now lives in London. She has turned her hand to a variety of creative jobs from assisting photographer Wolfgang Tillmans to floristry. She began making preserves seven years ago to give as homemade Christmas presents. This was the start of an enduring passion for preserving. She sells her preserves each week at London's Broadway and Peckham markets and constantly tests new recipes and flavours.