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Photo: Charlotte Lasceve

You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and of course, sweets, by French bookbook authors Laurence and Gilles Laurendon. While the homemade yogurts look delicious, it's hard to pass up a jar of salted caramel you can keep in the fridge and spread on everything for a few weeks.

Reprinted with permission from From Scratch