Made at Home: Preserves

Made at Home: Preserves

Hardback Made at Home

By (author) Dick Strawbridge, By (author) James Strawbridge

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  • Format: Hardback | 176 pages
  • Dimensions: 156mm x 212mm x 26mm | 540g
  • Publication date: 5 July 2012
  • Publication City/Country: London
  • ISBN 10: 1845336585
  • ISBN 13: 9781845336585
  • Edition statement: New ed.
  • Illustrations note: More than 150 full-colour images
  • Sales rank: 380,426

Product description

Preserves helps you make the most of plentiful seasonal produce and enjoy it all year round. This book is a how-to guide to preserving fruits and vegetables, featuring step-by-step practical instructions, tips & advice on what to preserve when, and recipes to make your mouth water. From strawberry leather to sweetcorn and pepper relish, to honeyed figs with lamb and goat's cheese crostini, sauerkraut to piccalilli, and the perfect Bloody Mary, you'll not only learn how to preserve good quality produce, but how to cook with it to create fantastic dishes every time.

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Author information

Dick & James Strawbridge are experts in the Good Life - and it's the life they've led at Newhouse Farm, their smallholding in Cornwall, in the southwest of England. On just 3 acres of land in the midst of a village they've produced an abundance of good things to eat and drink: fruits and vegetables that they eat fresh, juice, ferment and preserve, pigs for ham, sausages, salamis and bacon, a mixed flock of birds for eggs and eating, and bees for honey - to name a few. It's been a lifestyle driven by their desire to eat well every day.Dick & James appear regularly on TV in the UK and Australia. The whole family featured on the BBC's It's Not Easy Being Green--which documented their move to Newhouse Farm. Dick is a regular host of C4's Scrapheap Challenge, contributes frequently to Coast on the BBC and last year came 2nd place on the BBC's Celebrity Masterchef, showcasing his cooking talent.Dick & James will appear together on ITV1's The Hungry Sailors from Spring 2012, and there's more to come. When they're not on location, tending the garden, feeding the animals or cooking and eating, they're spreading the word and sharing what they've learned. Previous books include It's Not Easy Being Green (BBC Books) and Practical Self-Sufficiency (DK).

Table of contents

INTRODUCTION CHAPTER ONE: LARDERS * A history of larders *Why store? * Planning a larder * Inside and outside space CHAPTER TWO: STORING FRESH PRODUCE * Refrigeration * Clamping * Root cellars * Store rooms CHAPTER THREE: DRYING *Why remove moisture? * Technical percentages and concentration of flavours * Equipment * Air drying * Using a solar dryer * Oven drying CHAPTER FOUR: JARS * Types & sterilisation * Pickling * Hot pickling * Preserving in oil * Cooking in jars and bottling * Relishes, jams, jellies, crystallised fruit,marmalades, fruit butter, fruit cheese and chutney CHAPTER FIVE: BOTTLES * Types & sterilisation * Cordials, syrups and juices * Fermenting * Sauces & ketchups * Alcohol CHAPTER SIX: FREEZING * Freezing times and temperatures * Ice cubes, ice creams & sorbets * Blanching vegetables * Cooked foods RESOURCES INDEX