Preserved | 
 enlarge | Authors: Nick Sandler, Johnny Acton
Creator: Hugh Fearnley-whittingstall
Publisher: Kyle Cathie
Category: Book
List Price: £25.00
Buy Used: £20.00
You Save: £5.00 (20%)
Used (4) from £20.00
Avg. Customer Rating:  14 reviews
Sales Rank: 267415
Media: Hardcover
Pages: 224
Shipping Weight (lbs): 2.6
Dimensions (in): 9.7 x 9.1 x 0.9
ISBN: 1856265323
Dewey Decimal Number: 641
EAN: 9781856265324
ASIN: 1856265323
Publication Date: August 26, 2004
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews: Read 9 more reviews...
 Not what it says January 1, 2008
4 out of 7 found this review helpful
The title of this book is misleading.
If you want a book that tells you how to preserve various products, and gives you a number of recipes for preserves etc, then i think you'd be better served elsewhere. This book does give some basic preserving tips, but the majority of recipes are about what you can use the preserve for once its already been made.
Personally i think its more like a "traditional" cookbook rather than the preserving "bible" i was hoping for.
 Lovely book, slightly misleading listing though! September 21, 2007
7 out of 7 found this review helpful
Having recently caught the jam-making bug, I bought this for some fresh ideas, for which it is great, there are lots of recipes I'm looking forward to trying (with very enticing photography - non a vital element of a cookbook, but always a nice one.) The overviews of the various preserving techniques are interesting & well-written, too. But putting Hugh Fearnley-Whittingstall first in the list of authors is somewhat misleading as his contribution is a single page!
 Average July 4, 2007
11 out of 14 found this review helpful
This is a nice book - well presented, interesting and it explains how the preserving processes work... but it doesn't REALLY tell you a lot about preserving. Perhaps because it covers so many topics it is forced to be brief. Don't get me wrong - I've tried a couple of recipes (all successfully), but I just think it's too generic. Personally I prefer a cookbook (or preserving book) which is a bit more inspiring. Perhaps if you have little culinary experience and know nothing about preserving then this is a perfect introductions, but if you want to learn more about the specifics then you need to look elsewhere. To my mind, you can't go wrong with Marguerite Patten. No frills, no pretty pictures, just cold, hard good instruction and recipes. Her "Basic Basics - Jams, Preserves & Chutneys" book is excellent, if old fashioned (but if it aint broke...) and covers everything in the title and more. This, unfortunately, is somewhat more of a coffee table preserving book.
Misleading June 11, 2007
12 out of 16 found this review helpful
If you want a flash book this is for you. Full of food recipes but light on the actual preserving of different things. I didn't want a cook book I wanted to know all about preserving. The title is totally misleading
Preserving You Didn't Know You Could Do At Home! May 8, 2007
5 out of 7 found this review helpful
This is a fascinating book covering Drying, Salting, Smoking, Sausages, fermenting and bottling & canning in addition to the obvious pickling and sugar. I have made the marmalade and mango chutney, which are sublime! I'm looking forward to tasting my version of 'Fruits of the Forest Rum (I could only get hold of frozen Black Forest fruit rather than the recommend fruit, although we are advised we can make our own mix). In addition to the 'preserve' recipe there are also recipes on what to do with your preserve. My next project is Marrons Glaces, which I love and are always so expensive at Christmas time.
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