Perfect Preserves - Softcover

Walden, Hilaire

3.5

14 ratings by Goodreads

Softcover

ISBN 10: 0764567055 ISBN 13: 9780764567056

Publisher: John Wiley & Sons Inc, 2002

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Have you always wanted to make preserves? Then this is the book for you. Perfect Preserves covers ten methods of food preservation, with easy-to-understand techniques and explanations perfect for the home kitchen. Everything from making the simplest fruit jelly, to smoking a salmon, to crystalizing flowers and nuts is demonstrated in this lavishly illustrated book. Whether you want to try your hand at potting fish or preserving your own lemons for Moroccan dishes, it's all right here. And once you're mastered the basics, you'll find delicious recipes for using the preserved foods.

Perfect Preserves is also perfect for giving. Few gifts are received with as much enthusiasm as homemade foods, and jars of jams and liqueur-soaked fruits are made special when gift-wrapped and presented with personalized messages. You will also find this book is a feast for the eye as well as the table, showing the various preserves in their natural beauty.

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From the Inside Flap:

There's so much more to preserving than just making jams and jellies. Take a look in your cupboards and you're bound to discover pickles and chutneys, oils and vinegars, and dried fruits. Open the refrigerator and you may find smoked fish and meat p?t?s. And don't forget the foods in the freezer. Wouldn't you like to make all these foods at home? Now you can!

Perfect Perserves is a guide to the many methods for preserving all kinds of foods—right in your kitchen. Hilaire Walden shares a personal passion and great enthusiasm for preserving as she demonstrates everything from the simplest raspberry jelly to how to create zesty dishes with salt-preserved lemons.

The first section covers ten preservation methods, offering master recipes and definitive instructions for each technique: drying; curing; pickling; making chutney and relishes; canning; crystalizing; making jams, jellies, and marmalades; smoking; potting; freezing; and making fruit cheeses, curds, and butters. The second section is devoted to a collection of great recipes for variations on the master recipes and using the preserves—from spiced tomato chutney, to oil-cured mushrooms, to orange and ginger marmalade. You'll also learn the best ways to preserve certain foods, including fruits, vegetables, seafood, and meats.

About the Author:

Hilaire Walden has been involved with food and cooking for four decades, She worked in production development for several major companies in the food industry. Hilaire then moved into food and wine writing and was chief editor for Anne Willan, the noted cookbook author and proprietor of a cooking school in France. She has written dozens of cookbooks and contributes regularly to magazines, newspapers, television, and radio.
Hiliare's most recent books include The Dinner Party Cookbook, Sensational Preserves, The Moroccan Collection, and Mediterranean Cooking. She makes her home in the secluded, rural country-side of England, where preserving is very much part of the culinary tradition.

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