Jams, jellies and chutneys

Jams, jellies and chutneys

Waltraud Angele – Gabriele Gugetzer: Lady Marmelade (originally published by Buchverlag GmbH & Co 2017)

I love having books in every room of the house. I have a few cookbooks, so I thought I’d write about them as well, because I’ve gotten a lot of ideas from them.

Waltraud Angele is a farmer. She works with her husband on their own farm and mainly deals with vegetable and fruit preserving, the tradition of this was passed down from generation to generation in her family. Gabriele Gugetzer is an author of food and travel guides and has written 26 cookbooks already. She has two passions: books and traveling. She has been all over the world as a traveling journalist; runs a travel and gastro column. Their co-written book is the Marmalade.

From the book, we can learn how to make jam from the basics. The recipes are very simple and easy to prepare, yet you can achieve special flavors by them. In the book, we can read not only about traditional sweet jams and jellies, but also piquant chutneys or jams made from vegetables that can be eaten with meat, as well as jams made from wildflowers.

Beautiful photos completed the experience. I’m really looking forward to making something special from the cookbook after the traditional jams.