The Library

These pieces are made for anyone who needs them. Have a browse and take what you like with you.

Cooking: Dishes & Preserves

An Introduction to Preserving

the oldest kitchen magic, how it works

Cooking: Dishes & Preserves

Apricot and Verbena Jam

For the jam that turns a whole kitchen heavenly overnight

Cooking: Dishes & Preserves

Black Forest Gateau

For the cake with a name more disputed than the cherries in it

Cooking: Dishes & Preserves

Quince: Jelly, Jam, and Paste

For the one fruit that gives you three things worth keeping from a single batch

Cooking: Dishes & Preserves

Cherry & Tonka Bean Jam

dark cherries and tonka for your breakfast scones

Cooking: Dishes & Preserves

Fish en Papillote

The kindest way to cook fish, and the most forgiving

Cooking: Dishes & Preserves

Nick's Pasta Salad

A dish to share with friends over and over again

Cooking: Dishes & Preserves

Spinach and Chickpea Curry

Twenty minutes from start to table, tastes like it took longer

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