Description
Book SynopsisThis unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness.
First published in 1970, Beryl Wood''s classic Let''s Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. 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 and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables.
''I''ve long treasured my
Trade Review
In this age of instant foods, it is with pride that country women like to preserve as much as they can. Beryl Wood's book is full of good commonsense tips and recipes. * Western Press *
Written in clear, sensible style with hints and advice helpful to both experienced and novice cooks. * Country Standard *
This book tells you how to enjoy a good, old-fashioned bout of bottling. It's a small encyclopedia that proves that practically anything can be turned into a tasty addition to the cook's store cupboard. * Newcastle Chronicle *
