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A Little Course in Preserving Hardcover – 17 Jan 2013

4.8 out of 5 stars 6 customer reviews

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£9.99 FREE Delivery in the UK on orders with at least £10 of books. Only 1 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.

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Product details

  • Hardcover: 192 pages
  • Publisher: DK (17 Jan. 2013)
  • Language: English
  • ISBN-10: 1409364445
  • ISBN-13: 978-1409364443
  • Product Dimensions: 17.7 x 1.9 x 22.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 404,295 in Books (See Top 100 in Books)

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Format: Hardcover
I have only just got this book, so I have not actually had a chance to follow any of the recipes yet, but I am looking forward to having one 'go to' book for jams and pickles. It is well produced in hardback with clear photos to illustrate methods throughout.
I have a fruit and vegetable allotment, so I usually make quite a lot of jam with my own produce in the summer, but most recipe books only have one or two recipes at most. Again, making pickles is rarely covered in general cookbooks, and it can be a hassle to find recipes on line. I hope this book will fill that gap, and it looks far more comprehensive than other preserving books I have borrowed from the library.
The book is divided into three sections with a sort of beginners, intermediate and advanced structure, the idea being that the reader will follow through these stages. I doubt I will do this, but it is just as good as a recipe book, with simple jams and more unusual ideas such as figs in syrup or even potted meats.
I am now curious about other books in this series.
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Format: Hardcover Verified Purchase
I found the book by accident and I am so pleased with it. It makes preserving many different items easy to follow and fun. I would recommend it to anyone who have an interest in preserving.
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Format: Kindle Edition Verified Purchase
Good book for beginners
Pictures made this a very easy book to follow
I especially liked the detailed recipes that were then followed by alternative flavours
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