In this book Blanche Pownall Garrett delves into the rich traditions of Canadian cooking to bring together a wide variety of recipes for jams, jellies, pickles, relishes, conserves and wines.
She starts with a variety of garden produce and wild plants, ranging from apples to zucchini. Included are well- known fruits and plants like blueberries, saskatobns, fiddleheads; and pumpkins and less familiar but fascinating plants like marsh marigold buds (which make delicious capers), wild barberries, wild ginger, and citrons.
Organized in dictionary fashion by plant, the book contains everything necessary for a novice to learn the mysteries of a jelly that jells and a wine that doesn`t turn to vinegar. For the more experienced cook, the recipes in this book will open up delightful new possibilities for plants from garden and wild.
About the author
"Fascinating reading ... more than 179 delicious sounding recipes."
"Well written and appeals to the sense of adventure as well as the sense of taste."