- Paperback: 224 pages
- Publisher: Kyle Cathie Limited (Jun. 2009)
- Language: English
- ISBN-10: 1906868026
- ISBN-13: 978-1906868024
- Product Dimensions: 22.8 x 1.6 x 25.9 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (24 customer reviews)
- Amazon Bestsellers Rank: 3,312,817 in Books (See Top 100 in Books)
Preserved Paperback – 1 Jun 2009
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Preserved is packed with a larderful of treats -- Glasgow Evening Times, August 05 --This text refers to an out of print or unavailable edition of this title.
About the Author
Nick Sandler is the Creative Chef for Pret A Manger, and therefore responsible for countless lunches on a daily basis. He is also a freelance development chef, creating new dishes for delis and supermarkets. Johnny Acton is a writer/journalist who has authored books on topics ranging from the role of high altitude ballooning in the Space Race (The Man Who Touched the Sky) to the history of money (Minted). Together Nick and Johnny have written five books for Kyle Cathie Ltd - Soup, Mushroom, Duchy Originals Cookbook and Branded. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
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.
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.
There's some practical advice that is particularly suitable for "boys in the kitchen"- the biltong box design works brilliantly and the smoking recipes are spot on too.
Not too complicated for beginners, and not too simple for more experienced cooks.
The book covers all sorts of methods of preservation, from salting, sugaring, pickling or infusing (all generally pretty easy to do)through to canning, sausage-making and building your own smoking chamber. The recipes cover old favourites - baked beans, pickled onions, sloe gin - as well as some more unusual combinations, such as "smoked custard tarts" or "sea bass with dried damsons".
Nick and Johnny obviously had a great time writing this book and I am very much looking forward to stuffing my first sausage with them.
Most Recent Customer Reviews
I would recommend this book to anyone interested in preserving... it even explains the workings of a Biltong, in fact I am off to build one right now.Published on 23 May 2014 by Philip Morrison
couldn't wait to get started !!
very good easy to follow
hope my efforts at the recipes were enjoyed by all
The book is a good all-round introduction to preserving jam making to curing meats. To advertise that it is by Hugh Fernley-Whittingstall is inappropriate, inaccurate and most... Read morePublished on 15 Jun. 2012 by I do not want a pen name
This book gives a detailed description of how to preserve food using all the traditional preserving methods. Read morePublished on 14 May 2012 by Anita
There's already a lot of good reviews on this book, pointing out its strengths and weaknesses. I have to admit for the price i purchased it at here on amazon i consider it to have... Read morePublished on 7 Jan. 2011 by Ms. H. Tooth
This book has been on my wish list for quite a while before it was given to me as a present. We've already tucked into making sausages and chorizo very successfully - the book... Read morePublished on 22 April 2010 by Anna Kirton
"Preserved" is a must for anyone interested in making their own preserves - dried, pickled, salted, smoked or fermented - it's all in this excellent book. Read morePublished on 1 Nov. 2009 by G. A. Kerr
I read a review of this book in a magazine, and having finally got my veg garden up and running I was looking for ideas on preserving the fruit and veg I have been growing. Read morePublished on 9 Oct. 2009 by Kathleen Mccann