Preserved.

[aris]

Anyone read this?

Is it any good?

<IMG SRC=http://images-eu.amazon.com/images/P/1856265323.02.LZZZZZZZ.jpg>

http://www.amazon.co.uk/exec/obidos/ASIN/1856265323/

[Oddley]

aris I've looked through and it is more style than content. It has lots of lovely pictures which take up most of the space.

If you want a good book with lots of content and up to date recipes try the following.



Published by John Wiley & Sons

ISBN 0-471-12237-8

[aris]

Yes - i've had my eye on this one too.

[deb]

I agree to an extent with Oddley but, if you want an idea about preserving in general it's not a bad book. As is the way with a "general" book there is a little about many different aspects of preserving. If you want an overview of the subject it's fine but if you're interested in one particular aspect of preserving there will be better, more specialised books on the subject. Don't expect to learn about anything in great detail but if you want to have a dabble in a few things and see what grabs your attention give it a go (especially if you can pick it up cheap!!).

[Spuddy]

I've got John Kinsella's Professional Charcuterie book too and also recommend it. Some people may find it a bit too "American" though as a lot of the recipes are not very authentic but their own interpretations of the real thing.

[Oddley]

If you want authenticity then I suggest the following. It's old and you might have to watch the nitrates / nitrites levels but it's a good book.

[Fatman]

Oddley

I too have Jane Grigson's book , I think it is an excellent book, in fact I haven't found anything to mach it.

Regards

Fatman

[Parson Snows]

1) Though it DOES'NT cover sausages etc. one of the best general/basic books that I have on preserving is AFRC�s
Home Preservation of Fruit and Vegetables (215 pages paperback)
ISBN No. 0 11 242864 9
Available for Her Majesty�s Stationary Office
This book was first published in 1929 though it has been continually updated.

It is available from
HMSO Publications Centre (mail and telephone orders only)
PO Box 276
London SW8 5DT

2) Though generally American orientated I personally think that Professional Charcuterie by John Kinsella and David T. Harvey (ISBN 0 471 12237 8) is a reasonable sausage book though at 288 pages sneaking in numerous pages on sauces etc. and at 40+ pounds sterling somewhat pricey.

kind regards

Parson Snows

[Platypus]

Hi aris,

I know this is an old thread now but I have only recently joined this forum so am still trying to catch-up.

I got Preserved for xmas (not mummified ) and thoroughly enjoyed reading it.

It does come accross as a bit of a "coffee table" book with lots of BIG pictures and not a great depth to the content, but it is certainly inspirational, and it also has a very relaxed easy read style.

BTW it was the first time I had read about home made biltong, in fact the biltong box they show (on pg14) is almost identical to yours!

Hope this helps.
All in all a very nice book that I will keep coming back to for ideas.

[aris]

The biltongbox idea is not something i've invented - just something that was passed onto me by my father in law. I'd be interested to see a picture of the biltongbox in this book if you could scan it in and post.

[Oddley]

There you go aris.

[Platypus]

aris,

here it is...

[Platypus]

whoops,

Oddley is a bit quicker than me

[aris]

Fantastic - thanks. As you say, looks like by box.

[Erikht]

I like thisone as a basic book.


But look at this: over 1600 titles!
http://www.amazon.com/exec/obidos/search-handle-form/103-6260318-7816612