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Preserved
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Average customer review:
Product Description
Why preserve? Because preserving makes food taste great, is cheaper than shop-bought versions and ultimately because it is addictive - once you begin, you will soon discover a reluctance to return to inferior, mass-produced food. Preserved is a panoramic introduction to a world that will consume and seduce you. Full of practical information, it covers all the main techniques of food preservation with accessible instructions and a light-hearted manner. Johnny and Nick show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, pickle eggs and infuse oils, preserve with sugar, bottle fruit in alcohol and can your own produce. Preserved also reflects the international nature of these techniques, exploring the biltong of South Africa, Asian kim chee and the herbes de Provence as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes that will help you to bring out the best of your preserved food - what do to with your damson jam, home-made chorizo or smoked oysters? There are also entertaining tales about the history of preserving, including the story of the American World War II pilots who made ice cream by tying cartons of the mixture to the tails of their planes. Preserving is like alchemy. It is about transforming food. Creating individual food that you will enjoy not only because it tastes so good, but because you have crafted it, tailored it to your own palate and then waited for it. But above all, preserving is fun.
Product Details
- Amazon Sales Rank: #242678 in Books
- Published on: 2005-08-04
- Original language: English
- Binding: Paperback
- 224 pages
Editorial Reviews
Glasgow Evening Times, August 05
Preserved is packed with a larderful of treats
Mail on Sunday, September 04
Preserved contains everything you could wish to know on drying, salting, smoking and pickling. Elegantly written... gives excellent recipes
Sunday Times Culture, 28 Nov 2004
Ideal recipes for the good cook who wants more.
Customer Reviews
Jump in and buy this book
If you have even a passing interest in the subject then this book could well make you an enthusiast. The book is great to look at (you may even get away with leaving it lying next to the sofa without getting into too much trouble), informative and an entertaining read.
Before you know it you'll be dreaming of building your own dryer and smoker although it's worth noting that much of the book involves straight forward techniques that the average kitchen will easily cope with.
I LOVE this book
This is a fantastic book. I've made a few of the products/recipes (maple and pumpkin spread, marmalade, semi dried tomatoes, candied orange peel) and I'm hoping to do many of the others (which might require a move of house as I don't have a garden in the current one which you do need if you want to build a smoker etc). I find myself reading this book a lot. It is quite humourous and the fun and enthusiasm of the authors is contagious and inspiring.
Lovely book, slightly misleading listing though!
Having recently caught the jam-making bug, I bought this for some fresh ideas, for which it is great, there are lots of recipes I'm looking forward to trying (with very enticing photography - non a vital element of a cookbook, but always a nice one.) The overviews of the various preserving techniques are interesting & well-written, too. But putting Hugh Fearnley-Whittingstall first in the list of authors is somewhat misleading as his contribution is a single page!
