Preserving (The Good Cook Techniques & Recipes Series)

by Time-Life Books

Shows only minimal wear, pages are clean/crisp, binding is good, no apparent markings, great condition This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0809429063
• ISBN13: 9780809429066
• Release Date: January 1981
• Publisher: Time-Life Books.
• Length: 176 Pages
• Weight: 1.88 lbs.

Customer Reviews

Good for beginners

Not as good as the ball book of canning, but this is still a very good illustrated book on begining canning. I would recommend this for people learning how to can.

Contents and comment

Exceptional step-by-step photographic instructions. 176ppQuite 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.CONTENTSINTRODUCTIONThe art of fixing the seasons / picking a method for success /spices and how to use them / containers and covers for long-term storageDEEP FREEZINGA modern convenience / the fundamentals of freezing procedure and storage life, item by item / preparing and packaging meat / convenient packages from poultry / treatments for fish and shellfish / how to blanch vegetables¨Dand why / ready-to-serve vegetable dishes / preparing uncooked fruitBOTTLINGCapturing the summer¡¯s flavours / raw tomatoes held in a smooth sauce / packing fruit in sugar syrups / two-step cooking for a rich, thick condiment / a spicy mushroom ketchup / juices and syrups: the essence of fruitSALTING, DRYING AND POTTINGA link with tradition / finger-length fish in their own brine / sauerkraut: cabbage transformed by fermentation / beef cured with salt & spices / the advantages of bringing / extracting the bitterness from green olives / air-drying flavourings / the age-old secrets of sausage-making / Rillettes: tender meat sealed with fatSUGARA versatile ally / factors in setting: pectin, acid & sugar / how to make a simple plum jam / fully exploiting an orange / imaginative combinations of fruit & flavourings / fruit juices for clear jellies / a special method for strawberry jam / pur¨¦es: a choice of consistenciesVINEGAR AND ALCOHOLSteeping foods in flavour / vegetables immersed in vinegar / combining vegetables with complimentary sauces / two methods for fruit relishes / a rich amalgam of fruit and meat / a spirited marriage with alcoholANTHOLOGY OF RECIPESVinegars, sauces and syrups / cured meat and fish / jams, jellies and sweet preserves / pickles and savoury preserves / standard preparationsRECIPE INDEXGENERAL INDEXGLOSSARY176pp

Preserving made easy!

Wonderful book--set up beautifully, easily read, pleasing to the eye, great recipes! Hopefully someone will publish it again!

Excellent clear and methodical steps to preserving.

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.