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Preserved (Paperback)

by Hugh Fearnley- Whittingstall (Foreword), Nick Sandler (Author), Johnny Acton (Author)
4.1 out of 5 stars See all reviews (14 customer reviews)

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Hardcover 2 used & new from £29.95
Paperback £14.99 £9.74 24 used & new from £7.18

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Product details

  • Paperback: 224 pages
  • Publisher: Kyle Cathie (4 Aug 2005)
  • Language English
  • ISBN-10: 1856266214
  • ISBN-13: 978-1856266215
  • Product Dimensions: 25.2 x 22.2 x 1.8 cm
  • Average Customer Review: 4.1 out of 5 stars See all reviews (14 customer reviews)
  • Amazon.co.uk Sales Rank: 191,464 in Books (See Bestsellers in Books)

    Popular in these categories:

    #17 in  Books > Food & Drink > Food Writers > Hugh Fearnley-Whittingstall
    #45 in  Books > Food & Drink > Preserving Food

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Product Description

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 --This text refers to the Hardcover edition.

See all Product Description
Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

14 Reviews
5 star:
 (9)
4 star:
 (2)
3 star:
 (1)
2 star:    (0)
1 star:
 (2)
 
 
 
 
 
Average Customer Review
4.1 out of 5 stars (14 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
19 of 20 people found the following review helpful:
5.0 out of 5 stars Jump in and buy this book, 13 Oct 2005
By A Customer
This review is from: Preserved (Hardcover)
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.

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17 of 18 people found the following review helpful:
5.0 out of 5 stars I LOVE this book, 20 Jul 2006
By S. Boyle "Sarah" (Staines) - See all my reviews
(REAL NAME)   
This review is from: Preserved (Hardcover)
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.
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30 of 33 people found the following review helpful:
4.0 out of 5 stars More than you expect, 11 Oct 2004
By A Customer
This review is from: Preserved (Hardcover)
When I ordered this book I assumed it would be predominantly about pickling and jam making.

I was very pleasantly surprised to find that it contained a wealth of other preserving techniqies such as air dryng, salting, fermenting, curing and freezing.

The book is informative and interesting and the recipes tried so far delicious. As one would expect with a book that seeks to cover all areas of preserving it is fairly thin on information on each specific technique but would be a great starting point for anyone seeking to look further into any of the specific areas. I'd recommend this for anyone seeking general information and an oversight into the process of preserving food.

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Most Recent Customer Reviews

1.0 out of 5 stars Not what it says
The title of this book is misleading.
If you want a book that tells you how to preserve various products, and gives you a number of recipes for preserves etc, then i think... Read more
Published 18 months ago by McBee

5.0 out of 5 stars 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... Read more
Published 22 months ago by M. Bennett

3.0 out of 5 stars Average
This is a nice book - well presented, interesting and it explains how the preserving processes work... but it doesn't REALLY tell you a lot about preserving. Read more
Published on 4 Jul 2007 by Wendophilous

1.0 out of 5 stars Misleading
If you want a flash book this is for you. Full of food recipes but light on the actual preserving of different things. Read more
Published on 11 Jun 2007 by John Pearson

5.0 out of 5 stars Preserving You Didn't Know You Could Do At Home!
This is a fascinating book covering Drying, Salting, Smoking, Sausages, fermenting and bottling & canning in addition to the obvious pickling and sugar. Read more
Published on 8 May 2007 by Emma Thomsen

5.0 out of 5 stars Inspired
I have bought many cookery and food books in the last year as the passion for the subject has grabbed me. None have inspired me as much as Preserved. Read more
Published on 12 Feb 2007 by M. A. Petit

5.0 out of 5 stars Extremely Excellent
Years ago I persuaded my mother to buy a bottling kit - it was a huge orange vat of a pan with a thermometer and trivets and the like. Read more
Published on 15 Dec 2006 by A. Weston

5.0 out of 5 stars Well worth having (paying for even)
I must admit to not having bought this or any of Johnny and Nick's previous titles, being Johnny's brother in law means I don't have to of course. Read more
Published on 24 Aug 2006 by Mr. J. J. Percival

5.0 out of 5 stars Good ideas, good writing, good pictures - great book!
Written in a relaxed style by two enthusiastic food lovers, this informative and stimulating book is a welcome addition to my groaning food bookshelves! Read more
Published on 5 May 2006 by Debian

5.0 out of 5 stars IF YOU BELIEVE YOU REALLY ARE WHAT YOU EAT..
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... Read more
Published on 23 Sep 2004

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