Well Preserved: Pickles, Jams, Salsas and Chutneys for the New Cook

by Mary Anne Dragan

Book Overview

preserves are easier than you think. With a basket of fruit or vegetables and some time, you can enjoy homemade jan, pickles, relish, or chutney year round. FOr those seeking dishes without... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 155110766X
• ISBN13: 9781551107660
• Release Date: January 1998
• Publisher: Whitecap Books
• Length: 233 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.8" x 7.5" x 9.0"

Customer Reviews

Inspiring photography and wonderful recipes

Mary Anne Dragan has assembled the best collection of recipes for homemade condiments that I have ever seen. I inherited some truly exceptional recipes for pickles and chutneys from several directions through several generations of great family cooks, but Dragan has discovered, or at least she has published, some of the best recipes I have ever tried. Her instructions are straightforward and her sidebar comments, suggesting for example that pickling grapes instead of cherries makes an unusual and wonderful side dish, are engaging. If you get just one book about relishes, jams and chutneys, make it this one.

A must for home canners - and the adventurous beginner!

I read many books on preserving before I found this one. Other books had boring ingredients and uninspiring recipes. Once I read the recipes in Well Preserved I knew I was ready to make my first attempt at jam. My fist batch was delicous and easy. I have since made chutneys, jellies, and marmalades; all turning out perfect. My friends have liked the results of Mary Anne Dragan's recipes so much that I am giving the book as Christmas gifts.

"Preserves ARE easier than you think..."

Why would you want to eat mass produced canned food when you could easily preserve your own at home? You'll know what went into them: fresh fruit, less sugar, without preservatives and full of color and flavor. This book has many recipes and color photos, also a collection of recipes using preserves from earlier chapters. Basics of preserving are explained... equipment, jars, processing and storing. Canning food can be a lot of work, but it's so rewarding to have a pantry of flavors from the summers bounty. These chutney's are full of spices and innovative combinations (ginger, currants, figs, vinegar, sugar, honey, onion, dates and citrus). Jams, preserves, conserves and jellies can be used for glazes and sauces. It's easy to preserve food for your own pantry and ideal for gifts. Something you've made yourself is more appreciated, especially when it's as tasty as the recipes in this collection.

Not only for new cooks

This is excellent for new cooks and really good for old cooks...experience old, not age old as a lot of us refuse to age. New cooks to preserving will find step by step instructions. Old cooks will find new recipes...the pickled asparagus was undescribable. The spicy hot green beans added to a Bloody Mary can't be beat. On a cold winter day while cheering the Chicago Bears (even IF they lose)you experience that good "I made this" feeling!

Well Preserved: Pickles, Relished, Jams and Chutneys ...

I found the directions clear, concise and easy to follow forany cook. I enjoy the variety of recipes offered in this book becausethey weren't just the "usual" ones. Yes, there are the some of the typical recipies too. The use of spices, herbs and combination of ingredients will spark your imagination and desire to preserve your own food. A very good book.