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Preserved Paperback – June 16, 2009

6 customer reviews

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Editorial Reviews

Review

This year brought at least six new books on canning and preserving, and Preserved is the one that sold me. It was the fruit leather recipe -- I had no idea I could make fruit leather at home, nor that it could be so easy. But even if you don't want to salt your own pork, smoke your own duck or preserve your own lemons, that's OK. This book isn't just a how-to -- it's filled with recipes that will work with dried, canned and preserved goods from the store too (check out Smoked Salmon, Noodles and Sweet Chili Sauce or Dried Porcini and Gruyere Tarts). And don't believe anybody who says he couldn't use another recipe using sausage or chorizo, because it's just not true. When you're not using the book, it's fun to read, too. Who can resist headnotes that start like this?: "This recipe comes from Mexico, where Nick was once accidentally flung downstairs by a salsa dancer." --NPR's 10 Best Summer Cookbooks, May 31, 2009

Nick Sandler and Johnny Acton, authors of "Preserved" (Kyle Books, $22.95), make a good case for their belief that "the history of civilization is the story of our progressive mastery of food preservation." In this clearly written and beautifully illustrated volume, they take a universal approach, dividing their subject into 12 approaches to preservation including drying (i.e. jerky, fruit leather), salting (corned beef, ham), smoking (salmon, bacon), pickling (ketchup, preserved lemons), fermenting (sauerkraut, kimchee), sugar (jam, chutneys, candy), alcohol (brandied oranges), air exclusion (confit) plus sausages, canning and freezing. --New York Newsday, August 11, 2009

I've long been a fan of Johnny and Nick's culinary double act, not least because I know they share my passion for "real" food--ideally locally sourced, and in season. It's great the see them combine here on such a worthwhile subject, and make the various alchemies of the preservers' art accessible and enticing.... As an introduction to the subject, PRESERVED is first rate, full of recipes that are both achievable and delicious. Nick and Johnny evidently had a whale of a time exploring the world of food preserving--and there is every chance that, with their guidance, you will too. --Foreword by Hugh Fearnley-Whittingstall

Nick Sandler and Johnny Acton make a good case for their belief that "the history of civilization is the story of our progressive mastery of food preservation." In this clearly written and beautifully illustrated volume, they take a universal approach, dividing their subject into 12 approaches to preservation including drying (i.e. jerky, fruit leather), salting (corned beef, ham), smoking (salmon, bacon), pickling (ketchup, preserved lemons), fermenting (sauerkraut, kimchee), sugar (jam, chutneys, candy), alcohol (brandied oranges), air exclusion (confit) plus sausages, canning and freezing. --Newsday, August 11, 2009

About the Author

JOHNNY ACTON is an entrepreneurial writer/journalist and the author of The Man Who Touched the Sky, The Ideas Companion, and Kings of Comedy. Brought up on a farm, Johnny is a keen advocate of sustainable and organic farming and he firmly believes in the importance of local, seasonal produce. NICK SANDLER is the chef for Prêt a Manger, and therefore responsible for the lunches of several thousand Londoners on a daily basis. He is also a freelance development chef, a role that requires him to dream up new dishes and establish the best ways to process and preserve them for delis and supermarkets. Together Nick and Johnny have written five books including, Soup, Mushroom, Duchy Originals Cookbook and The Branded Cookbook.

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Product Details

  • Paperback: 224 pages
  • Publisher: Kyle Books (June 16, 2009)
  • Language: English
  • ISBN-10: 1906868026
  • ISBN-13: 978-1906868024
  • Product Dimensions: 9 x 0.6 x 10.2 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,882,438 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By Cookbook Gal VINE VOICE on August 17, 2010
Format: 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.
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Format: 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!
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Format: 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.
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