Preserved [Hardcover]

Nick Sandler (Author), Johnny Acton (Author)

Book Description

Publication Date: September 30, 2004

A panoramic introduction to a world that will consume and seduce you with its intensity of flavors.

Editorial Reviews

Review

"Preserved contains everything you could wish to know on drying, salting, smoking and pickling. Elegantly written... gives excellent recipes." -- Mail on Sunday, September 04

"This is a stupendous book." -- Delicious, August 04

About the Author

Nick Sandler is the co-author of Soup and Mushrooms, with Johnny Acton. A development chef, Nick creates new concepts in food then preserves them for retail customers such as delicatessens and supermarkets.

Johnny Acton is an entrepreneurial writer/journalist whose career has included writing obituaries for the London Times. He was the originator of the idea for SOUP works, the sublime London-based restaurant chain. Johnny is an authority on ballooning and the author of The Man Who Touched The Sky.

See all Editorial Reviews

Product Details

• Hardcover: 224 pages
• Publisher: Kyle Books (September 30, 2004)
• Language: English
• ISBN-10: 1904920012
• ISBN-13: 978-1904920014
• Product Dimensions: 10.2 x 9 x 0.9 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,656,954 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Excellent supplement to, but not substitute for, a more comprehensive preserving book, August 17, 2010

By 

Cookbook Gal "Cookbook Gal" - See all my reviews
(VINE VOICE)   

This review is from: Preserved (Paperback)

I have over a dozen canning and preserving books, so I'm always on the lookout for something different, and this book fits the bill.

What it is not: a comprehensive canning or preserving book, such as the Ball Canning book or "Putting Food By."

What it is: a beautifully photographed book that provides an overview, with recipes, of twelve different techniques used to preserve food. The authors are English and very witty, and I found myself enjoying their commentary as much as the recipes.

For Americans, it will be hard to find kippers to smoke or nasturtium buds with which to make capers, but the recipes are a fun read. More accessible are the salami, sausage, jams, chutneys, etc.

This book has a "search inside the book" option, which will allow you to see the table of contents and a sample page or two. You can click on that link at the top of the page, right below the photo of the book, and that info may help you decide if this book is right for you.

4.0 out of 5 stars Gorgeous but Taste Specific, May 3, 2011

By 

Burgundy Damsel (Albany, New York) - See all my reviews
(VINE VOICE)   

This review is from: Preserved (Paperback)

This book gets the highest marks for being gorgeous, creative and reader-friendly. It loses points for the practicality of its recipe choices. Oranges in Brandy, Pickled Onions and other relatively ubiquitous fare seem doable and inspiring, but many pages contain items your average preserver would have trouble finding an audience for - pickled baby octopus, anyone? Smoked Cod's Roe?

This is so well done its worth reading and gleaning from, even if most of the recipes aren't to your taste. But if you have limited space on your shelf, definitely flip through this somewhere before investing in your own copy to make sure it's right for you!

5.0 out of 5 stars Great pictures, great content, December 25, 2010

By 

Scott Connery (Babson Park, MA United States) - See all my reviews

This review is from: Preserved (Paperback)

This book is gorgeous. It has many really artistic and appetizing pictures. It also covers a huge variety of ways to preserve foods. It covers canning, dehydrating, candying,pickling, salting, fermenting, drying, and a few others I'm sure.

It's great to be able to be able to create long term storable foods for yourself. It will also assuredly save you money. Home preserved foods are often far cheaper than the store bought equivalents. For example, store bought beef jerky often runs $15/lb or more, and there's no reason not to make it yourself for $3-$4.