Marmalade: Sweet and Savory Spreads for a Sophisticated Taste

I got this book from the library and really liked the recipes and instructions. I’d had trouble figuring out why my marmalade wasn’t setting and this book helped me understand why. Also, it’s very pretty.

Kudos to Elizabeth Field - her "quest for marmalade" has brought her unique perspective and real, practical knowledge so that at the end of that quest she was kind enough to share and able to give readers a book that is not only unique in subject matter but in size as well (appreciate the smaller size) -- This book has a "good feel" to it in the hands - Most definitely, a special book that I look forward to sharing with others. From the front cover to the back, the great photography brings to life the most simple of fruits to the most unusual and shows those of us who weren't "in the know" (until now, thank you) that there is something other than the standard orange marmalade and here's how to create some of the most sumptuous and certainly more exotic delights than one might be used to -- If you have never tried "marmalade" before, you will want to after you see this book or you will want to get it for someone you know...

This is a delicious book, charmingly designed and mouth-wateringly photographed. In addition to providing recipes using every fruit from cherries to kumquats to rhubarb (and of course oranges) and helpful ones for scones and biscuits, Field offers ways to include marmalade with chicken, ham and lamb shanks, among other savory foods. And there are lots of fascinating tales (well-researched and told with literary flourishes) about marmalade in history (the name comes from the Poruguese word for quince) and legend: it was associated with love by the Elizabethans. And perhaps more recently by the writer of the Patti LaBelle hit song "Lady Marmalade," about a New Orleans prostitute. So this is an entertaining read, as well as a tempting cookbook, which even has a section on making the perfect slice of toast. "The proper marmalade experience is multisensory," writes Field, who has a Master's degree in gastronomy, "balancing the crispness of the toast with the smoothness of the butter and the tooth and tang of semiliquid, semisolid marmalade." Yum.

Loved all of the different ways that marmalades were represented in this book. My only complaint, and it is small, is that the guidelines about using the wrinkle technique to check gel set are outdated, and tend to lead to overcooked marmalades. I have always cooked to 220 with no problems, and if your thermometer is good, you should trust it. It is OK, you live and learn, and I am glad that I gave the wrinkle test a try, but I won't use it again. I WILL DEFINITELY recommend this book to others, because the recipes are fantastic. Not all about citrus! Savory and tart, marmalades are well presented in this gem of a book.

I have a lot of citrus trees, and thought I would try my hand at marmalade. I really EXPECTED to ruin a batch or two before I got it right, but I have made two batches now (using recipes from this book), and both turned out very well. I recommend it highly!

Gorgeous book filled with unique recipes and classics with some interesting variations. It also covers the basics - techniques, ingredients, and the history of marmalade. As other users have noted, the recipes are for small batch canning, but they can be adjusted to your taste in terms of sweetness and ratio of jelly to fruit pieces (more or less water) as well an yield. The cut rind method can be applied to any citrus and the Meyer Lemon Marmalade is a an easy home run - hard to mess up. Looking forward to trying the grapefruit recipe and some of the non-preservable variations. However, I would not recommend this book for a beginner. The time and effort that goes into marmalade is not for everyone.

My wife she likes making Marmalades,and this book brings new ideas into make different marmalades.

I have been making jams, jelly and marmalade all my life so I really did not need the recipes but the book is such a jewel, the photographs are so inspiring that it might make me a little more creative in my kitchen. I recommend this book to anybody who eats breakfast, drinks tea or would like to expand the horizon of her (his) family. Your children will never forget that Banana marmalade you made for their Peanut butter sandwich.

Very useful book, Elizabeth provides a very interesting combination of historical facts, recipe origins, and useful tips. As well as recipes for the preserves, there are also recipes for complete dishes. The book is broken into the following chapters:Before you start: tips, equipment, techniquesTraditional flavours: membrillo; how marmalade got its name; quince-raspberry marmalade; aromatic orange-apple-ginger marmaladeCitrus marmalades: whole-fruit Seville orange; cut-rind Seville orange; marmalade as an aphrodisiac; dark bitter orange; sweet orange; blood orange; "in the pink" grapefruit; three-fruit; shredded lemon; Meyer lemon, ginger and mint; kumquat and Earl Grey tea; tangerine and vanilla; the rise of the British breakfastOther fruit: rhubarb; double-ginger pear; peach and orange; orange-pomegranate; cherryExotic: passion fruit; bitter orange, rose water and almond; coconut; yes; banana; marmalade mixologySavory (sic): summer tomato; red onion; the perfect slice of toast; tomatillo-chile; marmalade in literatureSavoury: orange-barbequeud pork belly; duck à l'orange marmalade; Mexican steak with frilled vegetables and tomatillo-chile marmalade; curried chicken salad; marmalade-braised lamb shanks; carnitas with pico de gallo; meatloaf with red onion marmalade glaze; glazed country ham; Chinese vegetable dumplings with marmalade dipping sauceSweet marmalade dishes: marmalade tart; steamed marmalade pudding with orange-blossom cream; marmalade ice-cream marmalade meringue with foamy sauce; sorta de grin de notte; upside-down gingerbread; fresh berries with marmalade cream; schnecken; rugelach with cherry marmalade and chocolate drive; marmalade dropsBreads: baked boxy; brown soda bread; buttermilk biscuits; oatmeal scones; crumpets; marmalade sandwiches popovers; focaccia

I bought this marvellous little book on Amazon UK some time ago, and I'd like to applaud the writer for presenting the marmelade-addicted with a truly delightful, readable work thart includes, besides obvious (but delicious) marmelade recipes, an excellent selection of unusual , quirky and exotic recipes that work beautifully: clear, well-researched instructions are given throughout, and the scrumptious results disappear from my pantry shelves in no time at all.The simple three-fruit marmelade, the orange/pomegranate one, and the very exotic orange and rose water marmalade ave all been given as gifts at Christmas, earning accolades from the recipients, all delighted to recieve a home-made edible present complete with an intriguing pinch of British foodie culture. One friend indeed went all creative and "fusion", and served her rose water and orange marmelade with a very Italian fresh ricotta cheese on thinly sliced toast as one of the starters at a buffet dinner.Very much recommended.

The book was very good and I will enjoy making lots of different Marmalade. Saw this in a cook shop and am rather pleased a got it from you as the price was brilliant.

used book to give me more ideas for more variety of marmalades

Good