Fowlers What's Old Is New Again
Fowlers What’s Old Is New Again by Australian author Pam Kershaw revisits the timeless art of preserving, proving that jams, chutneys and bottled fruit still deserve pride of place in a modern kitchen. This 2015 illustrated hardcover pairs nostalgic techniques with today’s tastes, giving young and seasoned cooks a compact 95-page guide to keeping seasonal produce at its peak.
Every chapter walks readers through safe, step-by-step methods for water-bath and pressure canning, dehydrating and pickling, while colour photographs show what success looks like in the jar and on the plate. Kershaw sprinkles in serving ideas—think chilli-tomato relish on smashed avocado or spiced pear wedges on overnight oats—so nothing homemade lingers un-eaten at the back of the fridge.
The gently scuffed jacket hints at prior kitchen duty, yet the pages remain crisp, odour-free and reassuringly clean after life in a smoke-free home. A gift inscription on the front endpaper adds a personal touch without affecting readability, making this copy an ideal present for any DIY foodie who loves cookbook collectibles with a story.
Perfect for cooks curious about sustainable living, urban homesteading or simply stretching the harvest, this Australian-published manual turns surplus fruit and veg into edible gifts year-round. Search no further for a concise, confidence-building companion to jars, lids and the satisfying pop of a perfect seal.
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