Artisan preserving A complete collection of classic and contemporary ideas

Emma Macdonald

Book - 2014

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Subjects
Published
Oxford : Nourish 2014
©2014
Language
English
Item Description
"The bay tree"
Includes index.
Physical Description
223 pages : color illustrations ; 25 cm
ISBN
1848991959
9781848991958
Main Author
Emma Macdonald (-)
Review by Library Journal Reviews

Food preservation is enjoying a renaissance. With dozens of beautifully produced books on canning, pickling, fermenting, and curing published in the last few years, many attached to well-known brands or people, it is nearly impossible for any general work on the topic to stand out. Although this overview doesn't fill a unique niche, Macdonald's (The Artisan Market) guide is unequivocally excellent. It deftly balances favorites (raspberry jam, lemon curd) with adventurous yet accessible spins on classics (pink grapefruit and elderflower marmalade, caramelized bell peppers) and a few surprises (boozy cherry and walnut mincemeat, pickled black grapes, beet gravlax). The photography is appealing, the flavors sophisticated but unfussy, and the recipes simple and clean, presenting a title that is both easy enough for beginners and creative enough for the experienced home preservationist. VERDICT This chic, thoughtful overview of many types of food preservation has the potential to become a staple for novice and veteran cooks alike.—Audrey Barbakoff, Kitsap Regional Lib., Bainbridge Island, WA [Page 100]. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

Shares over two hundred recipes for preserving everything from fruits and vegetables to meat, flowers, and nuts, featuring such options as pink grapefruit and elderflower marmalade, lemon curd, and pickled black grapes.

Review by Publisher Summary 2

Artisan Preserving is a one-stop resource for all of your preserving needs. Everyone can now enjoy the fruits of their labors with this book from the UK’s foremost producer of a huge range of preserves. Whether you have foraged hedgerows, picked produce from your own—or a community garden—or searched out the best seasonal buys in the supermarket, this book contains a comprehensive collection of recipes for preserving fruit and vegetables, meat and fish. Learn the lost arts of curing, drying, pickling, bottling/canning, crystalizing and jellying; make all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, ketchups, confits and salamis, fruit curds, cheeses and butters, and dried fruits and veggies. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, rhubarb chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, some of them modern inventions, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your muslins and straining funnel and get preserving!