Preserved

by Johnny Acton, Hugh Fearnley-Whittingstall, Nick Sandler

Covers various techniques of food preservation. This book shows how to build a smokehouse and then smoke your own salmon, how to make sausages, infuse oils, preserve with sugar and bottle fruit in alcohol. It also explores international methods of preserving - the biltong of South Africa, Asian kim chee and the herbes de Provence.

Genres: Cookbooks, Cooking, Food

224 pages, Paperback

First published August 26, 2004

Reviews

[Ernst Dill · Rating 5 out of 5]

One of my favorite books!
This book opened up the world of preservation for me. It made me try lots of different experiments and also served as a starting point for me. Its a great introduction to the broad field of preservation. It gives you simple techniques to try and then makes it practical with delicious recipes where you can use your preserved goods.
Since this book I've gove into more detail on subjects like fermentation and smoking but I still find myself coming back to this book time and time again and then finding new things to explore again.
I would highly recommend this book to anyone who's interested in any kind of preservation technique.

Thanks for a great book Nick and Johnny!

[Miranda · Rating 5 out of 5]

Using for my next science unit! So excited.

[Karen Cockerill · Rating 4 out of 5]

I loved this book but didn’t have enough time (library book) to really get onto the recipes. I had tried a few preserving methods before but was keen to get into the sweets

[Dollywog · Rating 3 out of 5]

This is an interesting book with lots of good ideas. The reason I am giving it a low star rating however is that it is very low on practical instruction. Want to know how to can? This book will not give you the information that you require. (The section on building a smoker does seem to be very detailed.) But, if you are looking for creative ideas and interesting inspiration, then it is a very nice book.

[Eric · Rating 5 out of 5]

This book is chock full of the passion of the authors for making their own food. Each chapter is lovely to read (yes, I'm one of THOSE people who reads cookbooks) and each recipe meticulously laid out. My one disappointment with the book is that it isn't long enough. I demand a sequel!

[Shelley Des Forges · Rating 5 out of 5]

One of my most used books. It's easy and inspiring.