Preserved

by Hugh Fearnley-Whittingstall (Foreword), Johnny Acton (Author), Hugh Fearnley- Whittingstall (Foreword), Nick Sandler (Author)

• Used

  Hardcover
  2004

  $3.25

  Why preserve? Because preserving makes food taste great, is cheaper than shop-bought versions and ultimately because it is addictive - once you begin, you will soon discover a reluctance to return to inferior, mass produced food. This book is a panoramic introduction to a world that will consume and seduce you. Full of practical information, it covers all the main techniques of food preservation with accessible instructions and a light-hearted manner. Johnny and Nick show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, pickle eggs and infuse oils, preserve with sugar, bottle fruit in alcohol and can your own produce. This volume also reflects the international nature of these techniques, exploring the biltong of South Africa, Asian kim chee and the herbes de Provence as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes that will help you to bring out the best of your preserved food - what to do with your damson jam, home-made chorizo or smoked oysters? There are also entertaining tales about the history of preserving, including the story of the American World War II pilots who made ice cream by tying cartons of the mixture to the tails of their planes. Preserving is like an alchemy. It is about transforming food. Creating individual food that you will enjoy not only because it tastes so good, but because you have crafted it, tailored it to your own palate and then waited for it. But above all, preserving is fun.

• Used

  Paperback
  2009

  $4.81

  Full of practical information, Preserved covers all the essential techniques of food preservation. In a light-hearted manner, Johnny Acton and Nick Sandler show you how to dry meat and herbs, salt fish and cure ham. They teach you 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. They also explore international methods of preserving - the biltong of South Africa, Asian kim chee and the herbes de Provence, as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes so you bring out the best of your preserved food. This is an exciting and personal way to create food, by tailoring it to your taste, and you will soon find out it's addictive.