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Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish Hardcover – 3 Sep 2012

4.6 out of 5 stars 80 customer reviews

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Product details

  • Hardcover: 272 pages
  • Publisher: Mitchell Beazley (3 Sept. 2012)
  • Language: English
  • ISBN-10: 1845335643
  • ISBN-13: 978-1845335649
  • Product Dimensions: 17.9 x 2.9 x 26.5 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (80 customer reviews)
  • Amazon Bestsellers Rank: 9,310 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

''Jewel like collection of recipes'' -- Bee Wilson, Sunday Times Culture

''Diana Henry harks back to the quietly authoritative style of writers like Elizabeth David and Jane Grigson.'' -- New York Times book recommendations

''The stand-out book of the year is Diana Henry's Salt Sugar Smoke. It does have a high concept, but it views preserving through such a long lens, and with such a generous spirit (there are absolutely loads of recipes here), that what sounds like a narrow remit becomes encyclopedic. With jams and jellies, through meat, fish, vinegar, fruit and cheese, Henry finds a preserving route into pretty well every food worth eating.'' -- The Guardian

''Preserving Pickling and bottling are currently undergoing a renaissance…The latest book from the food writer Diana Henry bring her characteristic lightness of touch to the topic with recipes designed for home cooks'' -- Lucas Hollweg, Sunday Times Style Magazine

''There are just so many recipes I long to try out my copy is littered with post-its.'' -- Nigella Lawson

''Diana Henry's recipes are great: straightforward, easy to follow and always interesting, even thought-provoking. Both luscious and inspiring'' -- Telegraph Magazine

''Diana Henry is a gifted and enthusiastic food writer'' -- Metro

''Great recipes, luscious pictures. Happiness on a plate'' -- Elizabeth Luard in The Oldie

''As complete a guide as you re likely to get.'' -- The Bookseller

''For a little effort, with this book you ll soon have a larder full of enticing flavours ready for any season.'' -- Fabuliscious food blog

''Diana's clever narrative style means you feel like she is in the kitchen with you.'' -- Fork magazine

''Diana Henry is one of Britain s favourite professional food writers, searching for, testing, eating, retesting and writing about the sorts of dishes we all want to eat. Her latest offering is no exception.''

'Preserving fruit and vegetables is fundamental to any gardener growing their own, and this book will delight any smallholder or forager with recipes from around the world that are within our hands.' -- The Landsman --The Foodie Bugle

Book Description

This treasure trove of classic recipes is the only book on conserving you will ever need. Written by award-winning cookery writer Diana Henry, it is a complete guide to making your own jams, jellies, chutneys, pickles, relishes, cures, smokes, and foods preserved in oil.

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
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.
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Format: Hardcover
A beautifully bound hard backed book.

Diana Henry has compiled the 'bible' of preserving. A book that is a must either for yourself or as a gift for someone who loves to spend time in the kitchen.

Really well presented with very clear recipe instructions and methods. My only criticism would be that not every recipe has a photograph. I find that being able to see end result photographs actually encourages me to try a new recipe.

Diana includes a list of suppliers at he back of the book as not all the ingredients and a couple of pieces of equipment might not necessarily have a home in your kitchen at the moment. One or two of her ingredients are a little exotic and either costly or hard to come by but she does also do lots of recipes for berries and other foods that grow wild along our roadside.

A favourite of mine was oven dried tomatoes from the 'In oil' section. Perfect recipe for someone that may have a bumper crop of tomatoes this season and not sure what to do with them.

Well worth a look for someone who loves spending time cooking and wants to preserve.
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Format: Hardcover Verified Purchase
I hesitated before buying this book. 'Do I really need another book on preserving food?' The simple answer is yes. As ever, Diana Henry manages to find new angles and original, inspirational ideas for combining ingredients. The woman is a genius. Many of the recipes are influenced by Scandinavian traditions and finally I have found a recipe for home salted cod. If you are into making home preserved food, this book is definitely worth buying; even if you have lots of other books on preserving, you will find something new in Salt Sugar Smoke.
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Format: Hardcover Verified Purchase
I am a huge Diana Henry fan and use her books constantly - not just the odd recipe as with most cookbooks but many recipes and regularly. Salt, Sugar, Smoke is a gorgeous book, beautifully produced with wonderful photographs - the illustration for the whitecurrent jelly is one of many stunning images. There are so many tempting jams - melon, lime and ginger and rhubarb, rose and cardomum are the first ones on my list to try - that it is hard to pick favourites. As a keen preserver it is great to have ideas on what to do with the results of a trip to the fruit farm or an unexpectedly abundant crop in the garden. There are also sections on cordials, chutneys and relishes, jellies and curds, sauces and pastes. This book will definitely find its way into the hands of more than a few friends at Christmas.
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Format: Hardcover
Review by my girlfriend, since it's her book!

I received this book as a Christmas gift, and have been delighted with it, so far. So many preserve recipe books fill half their pages with the same, old, recycled strawberry jam and pickled onions, but this book is full of fresh ideas. The recipes all sound tempting, and each recipe includes some additional information such as a description of the flavour and texture, recommendations for food pairings and ways to use the preserve (VERY handy, if you're an over-ambitious cook who tends to end up throwing away unused cooking experiments) and ways to vary the recipe.

I'm a bit of a pleb where food books are concerned - I'll usually skip straight ahead to the recipes and ignore everything else, but I've spent a couple of comfortable evenings reading the extra sections of this book, where Diana Henry talks about the history of preserving and, crucially, HOW and WHY different preserving techniques are used.

The sections on salting, smoking and curing meat are fantastic. I cannot believe how simple bacon curing is, for example, and I love the clear and thorough information provided regarding the techniques involved.

I'm going to be trying out the pear and chestnut jam recipe shortly. The are only two reasons this didn't get 5 stars. 1- the pictures, while beautiful, are often of the raw produce rather than the finished product, and I feel with unusual recipes, it helps to know what the finished item is supposed to look like. 2- the pear and chestnut recipe cooks ingredients separately and then leaves them to sit overnight before combining them. This is such an unusual method compared to other recipes I've used, and no explanation is given for the overnight wait.
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