MarmaladeA Bittersweet Cookbook
The home cook’s guide to making and cooking with marmalade throughout the year.
From the arrival of the first boxes of bitter Seville oranges at the greengrocer’s in January, to the sweet-sharp scent of citrus fruit filling the kitchen as the preserving pan bubbles away on the stove, there is something deeply satisfying about the annual ritual of making marmalade and piling the pantry shelves high with neatly labeled jars of glistening preserves.
Once you’ve perfected the set and balanced the bittersweet flavour in your traditional orange marmalade, you might experiment with different fruits, or try adding alcohol, essences or spices – cardamom, ginger or a hint of bergamot – but after that, what to do with all those pots of citrus perfection? A jar or two to friends and family, another for the breakfast table… and then what? It’s time to start using it for baking and cooking.
From Christmas ham to rhubarb and marmalade trifle, and from chocolate fondants with bitter orange centres to marmalade marguerites, here is all the inspiration you need to make the most of marmalade right through the year.
Sarah Randell is Food Director of Sainsbury’s Magazine and previously worked as food editor for thirteen of Delia Smith’s cookery books. She was the editor on Delia’s How to Cheat and has worked as food editor on many of Delia’s BBC TV cookery programmes. When she is not cooking or writing recipes, Sarah can be found in a restaurant, café or shopping at a farmers’ market. In her spare time she is learning to sail.
Sarah Randell’s new guide dedicated to the stuff is essential reading — Evening Standard
Lady Marmalade: Sarah Randell’s new cookbook offers endless recipe suggestions for the preserve… using marmalade in everyday cooking. — The Telegraph
Who knew there were so many uses for marmalade? This book guides you through all kinds of savoury and sweet ideas, from these sticky buns to bacon sandwiches, all with beautiful and inspiring photography. — Best Cookbooks of the Year, Red Magazine
Will be giving the new Marmalade: A Bittersweet Cookbook for Christmas. Looks so good. — @KirstyWalk
Beautifully photographed, designed and produced, this book would make an excellent Christmas gift for cooks of all capabilities. Once you have tried making homemade marmalade, you will never turn back. — The Foodie Bugle Blog
With a beautiful cover and a selection of delicious recipes, including a very sumptuous sticky teriyaki quail, it is perfect for any foodies out there. — Grazia Daily
Lady Marmalade: Sarah Randell’s new cookbook offers endless recipe suggestions for the preserve… using marmalade in everyday cooking. — The Telegraph
Besides my own mum, help of another kind is on hand in the form of Marmalade: A Bittersweet Cookbook by Sarah Randell, food director of Sainsbury’s Magazine, who’s written some lip-smacking recipes for marmalade and what you can do with it – marmalade-glazed bacon sandwiches anyone? — Press Association syndicated feature interview
Not all cookbooks are as useful in the way that Sarah Randell’s has proved to be . . . Sarah Randell’s book provides an amnesty for all those who love to make marmalade and then use it up. — Rose Prince’s Baking Club, Daily Telegraph
Indulge your inner Paddington Bear. — Homes and Gardens
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