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Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Square Peg Cookery Classics) Hardcover – 18 Aug 2011

4.5 out of 5 stars 154 customer reviews

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Frequently bought together

  • Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Square Peg Cookery Classics)
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  • Easy Jams, Chutneys and Preserves
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  • Basics Basics Jams, Preserves and Chutneys Handbook (Basic Basics)
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Product details

  • Hardcover: 224 pages
  • Publisher: Square Peg; Reissue edition (18 Aug. 2011)
  • Language: English
  • ISBN-10: 0224086731
  • ISBN-13: 978-0224086738
  • Product Dimensions: 12.7 x 2 x 20.3 cm
  • Average Customer Review: 4.5 out of 5 stars 154 customer reviews
  • Amazon Bestsellers Rank: 6,379 in Books (See Top 100 in Books)
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Review

"In this age of instant foods, it is with pride that country women like to preserve as much as they can. Beryl Wood's book is full of good commonsense tips and recipes." (Western Press)

"Written in clear, sensible style with hints and advice helpful to both experienced and novice cooks." (Country Standard)

"This book tells you how to enjoy a good, old-fashioned bout of bottling. It's a small encyclopedia that proves that practically anything can be turned into a tasty addition to the cook's store cupboard." (Newcastle Chronicle)

About the Author

Beryl Wood was born and brought up in Kent. As a young woman she worked as secretary to the pioneering obstetrician Dr Grantly Dick-Read in Johannesburg, and on her employer's return to England her responsibilities included running the market garden interests near Petersfield.Later her career spanned pest control, caravans and catering, managing a uniquely women-only private car-hire firm and, finally, restaurant work. Beryl Wood died in 1975.


154 customer reviews

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