As Johnny and Nick observe in their introduction to this well-written and beautifully illustrated manual, many of us are increasingly concerned about what goes into processed and manufactured foods and what those additives do once they are inside us. Growing our own veg and buying organic produce is part of the answer, but not all of us have the time to shop for and prepare fresh food every day. The answer is simple: if you preserve what you grow or buy it will last and last until you need it, and you will know just what has gone into the final product. What's more, it can taste even better than the original.
The book covers all sorts of methods of preservation, from salting, sugaring, pickling or infusing (all generally pretty easy to do)through to canning, sausage-making and building your own smoking chamber. The recipes cover old favourites - baked beans, pickled onions, sloe gin - as well as some more unusual combinations, such as "smoked custard tarts" or "sea bass with dried damsons".
Nick and Johnny obviously had a great time writing this book and I am very much looking forward to stuffing my first sausage with them.