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

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

Hardback Square Peg Cookery Classics

By (author) Beryl Wood

$15.92

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  • Publisher: SQUARE PEG
  • Format: Hardback | 224 pages
  • Dimensions: 134mm x 200mm x 22mm | 422g
  • Publication date: 1 May 2012
  • Publication City/Country: London
  • ISBN 10: 0224086731
  • ISBN 13: 9780224086738
  • Edition statement: Reissue
  • Illustrations note: B&W etchings
  • Sales rank: 35,774

Product description

First 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.

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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