Top positive review
5 people found this helpful
The no-fuss compendium of preserves - a real treasure house for the cook!
on 7 February 2013
This is it! Illustrated with only little black and white drawings, this is the ultimate compendium of preserves. The instructions are short, sweet and down-to-earth, of the "there are no mysteries here, let's just get down to it" variety, which I hugely appreciate. Novice jam makers may be put off by the lack of detailed descriptions of what to do. The first two chapters on "Equipment and Preparation" and "Points to Remember" are very valuable, particularly for novice cooks and all the descriptions for procedure (e.g. what a "rolling boil" actually means) are here. There is no index but the recipes are in alphabetical order and therefore not difficult to find. I was very interested indeed to find recipes for Barberry Jelly. Barberries are the fruit of the Berberis bush and widely eaten in the Middle East and In India, usually as an adornment to rice. I didn't think we even knew them in the UK as a preserve fruit so when did we stop using them? Probably at around the same time we stopped using crab apples or scouring the hedgerows for blackberries and sloes, so it's wonderful to find them included in this wonderful treasure house of recipes.