• Let's Preserve It: 579 Recipes for Preserving Fruits and Vegetables and Making Jams, Jellies, Chutneys, Pickles and Fruit Butters and Cheeses See large image

    Let's Preserve It: 579 Recipes for Preserving Fruits and Vegetables and Making Jams, Jellies, Chutneys, Pickles and Fruit Butters and Cheeses (Square Peg Cookery Classics) (Hardback) By (author) Beryl Wood

    $15.73 - Save $0.40 (2%) - RRP $16.13 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionFirst published in 1970, Beryl Wood's classic "Let's Preserve It" is the ultimate preserving bible. In this small encyclopedia, 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. This 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.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Let's Preserve It

    Title
    Let's Preserve It
    Subtitle
    579 Recipes for Preserving Fruits and Vegetables and Making Jams, Jellies, Chutneys, Pickles and Fruit Butters and Cheeses
    Authors and contributors
    By (author) Beryl Wood
    Physical properties
    Format: Hardback
    Number of pages: 224
    Width: 138 mm
    Height: 203 mm
    Thickness: 21 mm
    Weight: 320 g
    Language
    English
    ISBN
    ISBN 13: 9780224086738
    ISBN 10: 0224086731
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    Abridged Dewey: 641
    LC classification: TX
    DC22: 641.852
    BISAC V2.8: CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    BIC subject category V2: WBW
    BISAC V2.8: CKB035000
    B&T Approval Code: A97401700
    BIC subject category V2: VBG
    Thema V1.0: WBW, WBT
    Edition statement
    Reissue
    Illustrations note
    B&W etchings
    Publisher
    VINTAGE
    Imprint name
    SQUARE PEG
    Publication date
    01 May 2012
    Publication City/Country
    London
    Author Information
    Beryl Wood was born and brought up in Kent. As a young woman she worked as secretary to the pioneering obstetrician Dr Grantly Dick-Read in Johannesburg, and on her employer's return to England her responsibilities included running the market garden interests near Petersfield.Later her career spanned pest control, caravans and catering, managing a uniquely women-only private car-hire firm and, finally, restaurant work. Beryl Wood died in 1975.
    Review quote
    "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
    Back cover copy
    The Ultimate Preserving Bible First published in 1970, Beryl Wood’s classic Let’s Preserve It is the ultimate preserving bible. This unique and comprehensive recipe book revives the art of making jam, jelly, pickle, chutney, fruit butters and cheese, anc celebrates the joy of transforming a surfeit of anything – from apples to whortleberries – into jars full of sweetness. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations in to a pantry-full of simple, foolproof recipes that will give endless delight both to make and to savour, including: Seville Marmalade Green Tomato Relish Tomato Honey Greengage and Red Plum Jam Lemon Curd 'This book tells you how to enjoy a good, old-fashioned bout of bottling. It's a small encylopedia that proves that practically anything can be turned into a tasty addition to the cook's store cupboard.' Newcastle Evening Chronicle