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The Preserving Book, by Lynda Brown
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Take a tantalizing food journey with the Soil Association and find out how to create your own delicious preserves - with less sugar and no nasty additives. From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients. From plot to plate, 45 essential techniques are covered, from salting and curing to preserving in oil, and easy-to-follow step-by-steps show you exactly what to do. With information on recommended equipment and over 200 delicious recipes based on traditional techniques, learn to preserve your gluts in produce and stock up your store cupboard for the whole year.
- Sales Rank: #4162552 in Books
- Published on: 2010-07-01
- Original language: English
- Number of items: 1
- Dimensions: 9.57" h x 1.18" w x 7.99" l, .1 pounds
- Binding: Hardcover
- 352 pages
Most helpful customer reviews
2 of 2 people found the following review helpful.
Fun with food prep
By Pamela Robinson
This British guide to preserving and preparing great foods for use later in the year is designed to help even the greenest cook get on the right track.
Chapters address drying and storage, the necessary tools, good hygiene and food safety and the science of preserving before moving on to specific recipes and foodstuffs. And the range of foods is considerable. You could try tomato and hot pepper jam, curried apple, peach and walnut chutney, fresh figs in honey syrup, salted fish, grilled zucchini in oil, canned rhubarb, duck confit or quinces in spiced syrup or any of the dozens of other ideas.
This is an ideal book for people wanting to know more about the processes or simply looking for some new ideas to liven up their table. It's easy to read, with directions clear and direct, and accompanied by photos to show what the end product should look like.
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