- Hardcover: 352 pages
- Publisher: DK (June 21, 2010)
- Language: English
- ISBN-10: 0756662087
- ISBN-13: 978-0756662080
- Product Dimensions: 8.2 x 1.2 x 9.5 inches
- Shipping Weight: 2.3 pounds
- Average Customer Review: 26 customer reviews
- Amazon Best Sellers Rank: #1,288,432 in Books (See Top 100 in Books)
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Preserve It! Hardcover – June 21, 2010
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The title "Preserve It!" is truly fitting because it outlines a ton of methods of preserving food. Here are just a few recipes/techniques that went beyond our expectations of the typical "jar your own tomatoes" recipes found in these sort of books:
- smoked fish
- preserving things in olive oil
- dries tomatoes, mushrooms, and more
- salt beef, bacon, and gravilax
- beer and wine
Those are just a few. The only reason why I don't rate this a 5/5 is because even though there are a lot of awesome recipes and many are self-sufficient, you might want to buy a more topic-specific book for things like making your own beer/wine or curing your own meat. This book serves as an excellent primer for all of its recipes, and most work just fine, but there will be times when you wish there was a bit more info.
This book is a good introduction into various methods of food preservation... Not only are jams and jellies covered, but freezing, drying, pickling, curing, smoking, salting, brew making, and preserving in oil. There are general guidelines for each technique, and representative recipes, including the harder-to-find cordials, chutneys, and conserves. I've made a few of the specific recipes, and they have all been delicious. Quantities have been a little off for me, but I can't complain that I ended up with too much of a good thing.
Pectin amounts are based either on the inherent pectin in fruit or on homemade pectin, and there is a recipe for the homemade pectin. However, that makes the situiation more complicated for me when I want to use dried or liquid pectin.
The pictures are lovely and inspiring. The text is easy to read. I recommend this book as an introduction to people who are taking an initial interest in preserving their own food. I also recommend the book as a resource/supplement on technique for cooks who use traditional recipes that don't include much information on what to do with the ingredients.
I will be buying more of this book to give as gifts! LOVE IT!
Needless to say, I love this hardcover book and highly recommend it for anyone who wants to know more about or try preserving.