Sensational preserves [Hardcover]

Hilaire Walden (Author)

Book Description

Publication Date: March 19, 1996

Presents more than 250 recipes for condiments, jams and jellies, relishes, sauces, and other traditional and exotic preserves, ranging from Strawberry Jam and Piccalilli to Japanese Pickled Ginger.

Editorial Reviews

From Publishers Weekly

Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos.
Copyright 1996 Reed Business Information, Inc.

Product Details

• Hardcover: 144 pages
• Publisher: Readers Digest (March 19, 1996)
• Language: English
• ISBN-10: 0895778408
• ISBN-13: 978-0895778406
• Product Dimensions: 10.1 x 9.4 x 0.7 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #634,016 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 18 people found the following review helpful:

2.0 out of 5 stars A Major Disappointment, August 29, 2002

By A Customer

This review is from: Sensational preserves (Hardcover)

I am a very experienced home canner and I was not impressed by this book. It was written primarily for a European audience by a British author and many of the ingredients are difficult to find. There are also a number of unusual recipes - Carnation Liqueur, Elderflower Cordial, Goat's Cheese in Oil, Pickled Walnuts - that I did not find appealing.

A number of the jams, jellies and marmalades I made following the recipe directions set up too firm, while others failed to set at all. For most of the recipes, the author's instructions require the sugar to be warmed in the oven for 20 minutes, a tricky and time consuming task at best, before the sugar is added to the fruit. There are also a lot of recipes for fruits and jams preserved with alcohol.

A substantial number of recipes do not give processing instructions. Of the recipes that the author does suggest processing in a boiling water bath, many are too low in acid to be safely processed by this method. European canning standards differ from those of the USDA.

While the pictures in the book are pretty to look at, the flavor and texture of the finished preserves are not really all that good.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Amazing recipes, August 25, 2002

By 

"booklvr123" (Michigan USA) - See all my reviews

This review is from: Sensational Preserves: 250 Recipes for Jams, Jellies, Chutneys and Sauces and How (Paperback)

Having tried all the basic recipes in other books, I was ready to move up to some more creative and unusual recipes. This book fit the bill perfectly! Trying to limit which ones to try is the hard part! The pictures are very enticing, and the steps in the recipes are concise.

13 of 16 people found the following review helpful:

5.0 out of 5 stars One of the most exhilirating books on preserving!, January 19, 1999

By A Customer

This review is from: Sensational preserves (Hardcover)

My husband purchased this book for me while he was on a business trip to Paris, France. It is an insightful volume with numerous unique, detailed recipes which contain metric and apothecary/troy measurements for cooks around the world. This is a must for every serious american home canner who seeks diverse, unusual and interesting preserved flavored specialties to serve their family. This is a real find!