The Book of Marmalade

Here is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from its origins as a (Portuguese) conserve of quinces, not oranges, to the coarse cut or fine-shredded breakfast sweetmeat of today. And if you don’t eat breakfast? Try the recipes for marmalade with duck for dinner instead. here is a history, a description of modern makers, a collection of recipes down the years, and perfect instruction in making marmalade today.

Since its first publication in 1985, The Book of Marmalade has garnered much praise from readers and critics. The New York Times thought it ‘A delightful and definitive study’; the London Magazine said, ‘A fascinating and pioneering work [which] every marmaladeer will want to possess’; and the Bristol Evening Post commented that Anne Wilson ‘has found out just about everything anyone could ever have wanted to know about the splendid preserve’.