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Preserving (Good Cook) [Hardcover]

the editors of Time-Life Books , of Time-Life Books
4.0 out of 5 stars  See all reviews (4 customer reviews)

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Hardcover, 26 Feb 1981 --  

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Product details

  • Hardcover: 176 pages
  • Publisher: Time Life UK (26 Feb 1981)
  • Language: English
  • ISBN-10: 0705406024
  • ISBN-13: 978-0705406024
  • Product Dimensions: 26.9 x 23.6 x 1.5 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 193,109 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews
3.0 out of 5 stars Three Stars 9 July 2014
Format:Hardcover|Verified Purchase
Moderate.
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3 of 6 people found the following review helpful
5.0 out of 5 stars Contents 2 April 2009
Format:Hardcover
Preserving

CONTENTS
INTRODUCTION
The art of fixing the seasons / picking a method for success /spices and how to use them / containers and covers for long-term storage
DEEP FREEZING
A modern convenience / the fundamentals of freezing procedure and storage life, item by item / preparing and packaging meat / convenient packages from poultry / treatments for fish and shellfish / how to blanch vegetables--and why / ready-to-serve vegetable dishes / preparing uncooked fruit
BOTTLING
Capturing the summer's flavours / raw tomatoes held in a smooth sauce / packing fruit in sugar syrups / two-step cooking for a rich, thick condiment / a spicy mushroom ketchup / juices and syrups: the essence of fruit
SALTING, DRYING AND POTTING
A link with tradition / finger-length fish in their own brine / sauerkraut: cabbage transformed by fermentation / beef cured with salt & spices / the advantages of bringing / extracting the bitterness from green olives / air-drying flavourings / the age-old secrets of sausage-making / Rillettes: tender meat sealed with fat
SUGAR
A versatile ally / factors in setting: pectin, acid & sugar / how to make a simple plum jam / fully exploiting an orange / imaginative combinations of fruit & flavourings / fruit juices for clear jellies / a special method for strawberry jam / purées: a choice of consistencies
VINEGAR AND ALCOHOL
Steeping foods in flavour / vegetables immersed in vinegar / combining vegetables with complimentary sauces / two methods for fruit relishes / a rich amalgam of fruit and meat / a spirited marriage with alcohol
ANTHOLOGY OF RECIPES
Vinegars, sauces and syrups / cured meat and fish / jams, jellies and sweet preserves / pickles and savoury preserves / standard preparations
RECIPE INDEX
GENERAL INDEX
GLOSSARY
176pp
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3.0 out of 5 stars Three Stars 29 July 2014
Format:Hardcover|Verified Purchase
Good basic recipes.
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0 of 1 people found the following review helpful
Format:Hardcover|Verified Purchase
I would recommend collecting all that series.
No other books cover subjects are so thoroughly or
are as easy to follow. I am collecting my third set as I
intend to give each of my three grand-daughters a set.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  16 reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars Excellent clear and methodical steps to preserving. 18 Feb 1999
By A Customer - Published on Amazon.com
Format:Hardcover
I recommend this entire series of "The Good Cook" from Time-Life Books for its clear and concise steps to the perfect end result. The series has a total of 28 books.
9 of 9 people found the following review helpful
5.0 out of 5 stars Contents and comment 23 Aug 2002
By Jegs11 - Published on Amazon.com
Format:Hardcover
Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canap¨¦s; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.
CONTENTS
INTRODUCTION
The art of fixing the seasons / picking a method for success /spices and how to use them / containers and covers for long-term storage
DEEP FREEZING
A modern convenience / the fundamentals of freezing procedure and storage life, item by item / preparing and packaging meat / convenient packages from poultry / treatments for fish and shellfish / how to blanch vegetables¨Dand why / ready-to-serve vegetable dishes / preparing uncooked fruit
BOTTLING
Capturing the summer¡¯s flavours / raw tomatoes held in a smooth sauce / packing fruit in sugar syrups / two-step cooking for a rich, thick condiment / a spicy mushroom ketchup / juices and syrups: the essence of fruit
SALTING, DRYING AND POTTING
A link with tradition / finger-length fish in their own brine / sauerkraut: cabbage transformed by fermentation / beef cured with salt & spices / the advantages of bringing / extracting the bitterness from green olives / air-drying flavourings / the age-old secrets of sausage-making / Rillettes: tender meat sealed with fat
SUGAR
A versatile ally / factors in setting: pectin, acid & sugar / how to make a simple plum jam / fully exploiting an orange / imaginative combinations of fruit & flavourings / fruit juices for clear jellies / a special method for strawberry jam / pur¨¦es: a choice of consistencies
VINEGAR AND ALCOHOL
Steeping foods in flavour / vegetables immersed in vinegar / combining vegetables with complimentary sauces / two methods for fruit relishes / a rich amalgam of fruit and meat / a spirited marriage with alcohol
ANTHOLOGY OF RECIPES
Vinegars, sauces and syrups / cured meat and fish / jams, jellies and sweet preserves / pickles and savoury preserves / standard preparations
RECIPE INDEX
GENERAL INDEX
GLOSSARY
176pp
4 of 4 people found the following review helpful
4.0 out of 5 stars The Good Cook - Preserving 25 Jan 2013
By Amaliarose - Published on Amazon.com
Format:Hardcover
(Based on my copy, the 1984 revised printing,)

I first learned of the Time-Life Good Cook series when I stumbled across an article about the series Chief Consultant Richard Olney. Olney was an influential food writer and character that lived one of those lives many of us occasionally fantasize about: an American in Provence.

The book is divided into five technique sections followed by variety of recipes.
1) Freezing - including blanching and preparing meat for packaging
2) Canning - discussions of a variety of techniques
3) Jellies and jams - including marmalades, conserves, butters and fruit cheeses
4) Vinegar and Alcohol
5) Fat sealing, drying and brining - including brining olives, and preparing corned beef

There are clear step-by-step photos for most processes.

Ingredient measurements are in both our customary system (cups/tablespoons, etc.) and metric. To me this seems a bit unusual for an "older" American cookbook.

Instructions are given for "regular" mason jar canning and the (no longer recommended) paraffin seal and clamped glass lid jars (as seen in the picture on the cover). Pressure canning is also discussed.

Instructions for making pectin "stock" from apples are included.

Recipes that caught my eye include Sweet Potato jam and Pickled Walnuts.

Unusual recipes (that I am unlikely ever to try) include Pickled Pigs feet, Potted Rabbit, Gefilte fish and caviar. (Yes, caviar.)

Overall, the book is a very interesting addition to a canning/preserving collection.
2 of 2 people found the following review helpful
5.0 out of 5 stars Contents & comments 23 Aug 2002
By Jegs11 - Published on Amazon.com
Format:Hardcover
Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canap¨¦s; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.
CONTENTS
INTRODUCTION
The art of fixing the seasons / picking a method for success /spices and how to use them / containers and covers for long-term storage
DEEP FREEZING
A modern convenience / the fundamentals of freezing procedure and storage life, item by item / preparing and packaging meat / convenient packages from poultry / treatments for fish and shellfish / how to blanch vegetables¨Dand why / ready-to-serve vegetable dishes / preparing uncooked fruit
BOTTLING
Capturing the summer¡¯s flavours / raw tomatoes held in a smooth sauce / packing fruit in sugar syrups / two-step cooking for a rich, thick condiment / a spicy mushroom ketchup / juices and syrups: the essence of fruit
SALTING, DRYING AND POTTING
A link with tradition / finger-length fish in their own brine / sauerkraut: cabbage transformed by fermentation / beef cured with salt & spices / the advantages of bringing / extracting the bitterness from green olives / air-drying flavourings / the age-old secrets of sausage-making / Rillettes: tender meat sealed with fat
SUGAR
A versatile ally / factors in setting: pectin, acid & sugar / how to make a simple plum jam / fully exploiting an orange / imaginative combinations of fruit & flavourings / fruit juices for clear jellies / a special method for strawberry jam / pur¨¦es: a choice of consistencies
VINEGAR AND ALCOHOL
Steeping foods in flavour / vegetables immersed in vinegar / combining vegetables with complimentary sauces / two methods for fruit relishes / a rich amalgam of fruit and meat / a spirited marriage with alcohol
ANTHOLOGY OF RECIPES
Vinegars, sauces and syrups / cured meat and fish / jams, jellies and sweet preserves / pickles and savoury preserves / standard preparations
RECIPE INDEX
GENERAL INDEX
GLOSSARY
176pp
3 of 3 people found the following review helpful
4.0 out of 5 stars Good for beginners 7 Sep 2007
By Z. Xavier - Published on Amazon.com
Format:Hardcover
Not as good as the ball book of canning, but this is still a very good illustrated book on begining canning. I would recommend this for people learning how to can.
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