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Preserving (The Good Cook Techniques & Recipes Series) Hardcover – June, 1981

17 customer reviews

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Hardcover, June, 1981
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Editorial Reviews

Chapters include: Introduction * Freezing * Canning * Jellies And Jams * Vinegar And Alcohol Preserves * Fat-Sealing, Drying And Brining * and much more.

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Product Details

  • Hardcover: 176 pages
  • Publisher: Time-Life Books; 1st edition (June 1981)
  • Language: English
  • ISBN-10: 0809429047
  • ISBN-13: 978-0809429042
  • Product Dimensions: 10.6 x 9.2 x 0.6 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #800,766 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By Jegs11 on August 23, 2002
Format: Hardcover
Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canap¨¦s; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.
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11 of 12 people found the following review helpful By A Customer on February 18, 1999
Format: Hardcover
I recommend this entire series of "The Good Cook" from Time-Life Books for its clear and concise steps to the perfect end result. The series has a total of 28 books.
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6 of 6 people found the following review helpful By Amaliarose on January 25, 2013
Format: Hardcover
(Based on my copy, the 1984 revised printing,)

I first learned of the Time-Life Good Cook series when I stumbled across an article about the series Chief Consultant Richard Olney. Olney was an influential food writer and character that lived one of those lives many of us occasionally fantasize about: an American in Provence.

The book is divided into five technique sections followed by variety of recipes.
1) Freezing - including blanching and preparing meat for packaging
2) Canning - discussions of a variety of techniques
3) Jellies and jams - including marmalades, conserves, butters and fruit cheeses
4) Vinegar and Alcohol
5) Fat sealing, drying and brining - including brining olives, and preparing corned beef

There are clear step-by-step photos for most processes.

Ingredient measurements are in both our customary system (cups/tablespoons, etc.) and metric. To me this seems a bit unusual for an "older" American cookbook.

Instructions are given for "regular" mason jar canning and the (no longer recommended) paraffin seal and clamped glass lid jars (as seen in the picture on the cover). Pressure canning is also discussed.

Instructions for making pectin "stock" from apples are included.

Recipes that caught my eye include Sweet Potato jam and Pickled Walnuts.

Unusual recipes (that I am unlikely ever to try) include Pickled Pigs feet, Potted Rabbit, Gefilte fish and caviar. (Yes, caviar.)

Overall, the book is a very interesting addition to a canning/preserving collection.
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3 of 3 people found the following review helpful By Jegs11 on August 23, 2002
Format: Hardcover
Exceptional step-by-step photographic instructions. 176pp
Quite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canap¨¦s; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.
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