60 of 61 people found the following review helpful
All you need to know about conserving food,
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This review is from: Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish: The Definitive Guide to Conserving, from Jams and Jellies to Smoking and Curing (Hardcover)
In my experience books on preserving tend to fall into two camps:
* the very basic which tell you little more than a chapter in the average cook book
* the very complex which require you to have near professional equipment and give you a profound sense of inferiority
I have found neither very useful.
Diana Henry's Salt Sugar Smoke calls itself The Definitive Guide to Conserving, from Jams and Jellies to Smoking and Curing which is a huge claim to make, but I think for the amateur cook, it is about as definitive as you require.
The recipes I have tried have been simple to follow and successful so far as taste is concerned. (It is too early to say how well the preservation processes work. Although with some of the things I have tried, length of preservation will not be a problem, they are so delicious.)
Its great strengths are:
* It tells you why things need to be done in a particular way (At last I have found out when to use hot smoking and when to use cold smoking - a mystery up until now.)
* It tells you what equipment and ingredients you will need and where to get them and how to improvise with what most of us already possess
* It traces the background of the processes and recipes given
* It tells you how to use what you have produced
* Most importantly it tells you the shelf life of what you have produced
* It is beautifully produced with excellent photographs, a good index and a list of suppliers.
Having read it cover to cover, I feel I have learnt a lot about techniques I was apprehensive of trying and I think it has given me the confidence to stumble out of my comfort zone to try something new.
An excellent book.