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5.0 out of 5 stars Five Stars
Better than described, unused inside. Fast delivery.
Published 2 months ago by kay murray

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3.0 out of 5 stars Three Stars
Moderate.
Published 5 months ago by MICHAEL LOWSLEY-WILLIAMS


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3.0 out of 5 stars Three Stars, 9 July 2014
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Moderate.
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5.0 out of 5 stars Five Stars, 2 Oct 2014
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This review is from: Preserving (Good Cook) (Hardcover)
Better than described, unused inside. Fast delivery.
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1 of 2 people found the following review helpful
5.0 out of 5 stars Definitive book on preserving ... part of valuable of T&L set., 13 Dec 2013
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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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3 of 6 people found the following review helpful
5.0 out of 5 stars Contents, 2 April 2009
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This review is from: Preserving (Good Cook) (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
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This review is from: Patisserie (Good Cook) (Hardcover)
Good basic recipes.
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Preserving (Good Cook)
Preserving (Good Cook) by the editors of Time-Life Books (Hardcover - 26 Feb 1981)
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