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Let's Preserve It
     

Let's Preserve It

by Beryl Wood, Rose Prince (Foreword by)
 

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First published in 1970, the ultimate preserving bible, and the book that Nigella Lawson turns to for jam recipes
 In this small encyclopaedia, Wood distills the immense knowledge of earlier generations into a pantry-full of simple, foolproof recipes that will give endless delight both to make and to savor. With guidelines on equipment and

Overview

First published in 1970, the ultimate preserving bible, and the book that Nigella Lawson turns to for jam recipes
 In this small encyclopaedia, Wood distills the immense knowledge of earlier generations into a pantry-full of simple, foolproof recipes that will give endless delight both to make and to savor. With guidelines on equipment and preparation, useful hints on cooking, and important tips to remember, this A–Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as Mint Jelly, Lemon Curd, Pumpkin Jam, and Seville Orange Marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs, and vegetables. This unique and comprehensive recipe book revives the art of jam, jelly, pickle, and chutney making, and celebrates the joys of transforming a surfeit of anything—from apples to whortleberries—into jars full of sweetness. Includes dual measures.

Product Details

ISBN-13:
9780224086738
Publisher:
Random House UK
Publication date:
05/01/2012
Series:
Square Peg Cookery Classics Series
Edition description:
Reissue
Pages:
224
Product dimensions:
5.40(w) x 7.80(h) x 0.80(d)

Meet the Author


Beryl Wood's career spanned pest control, caravans, and catering; managing a uniquely women-only private car-hire firm; and, finally, restaurant work. Rose Prince is food columnist for the Daily Telegraph and the author of The New English Kitchen.

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