Many of us have fond memories of gathering wild blackberries and turning them into juicy crumbles and pies. This book takes it one step further by introducing us to a wide variety of preserving techniques, so we can enjoy our bounty all year long. From jams to chutneys, pickles and cordials, this little book is packed full of accessible and practical recipes for cooks of all abilities. It shows us nifty ways to use things that we might have otherwise discarded as waste - for example pickling watermelon rinds. This book has buckets of recipes for fruit and veggies that can be found growing beyond our vegetable plots, such as damson jelly, bullace cheese and pickled nasturtium seeds. There is something for everyone in this little book, making it a great gift for anyone interested in cooking, foraging or living sustainably. We have a range of cookbooks here at designist.  Who wrote it?Anja Dunk, Jen Goss, Mimi Beaven How does it come? Softback, approx 12 x 18 x 2cm