Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Hardback)
  • Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Hardback)
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Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Hardback)

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£12.99
Hardback 224 Pages / Published: 18/08/2011
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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.

First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, 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.

'I've long treasured my battered, second-hand copy of this book, and now that it has been proudly reissued, others will be able to benefit from it too' Nigella Lawson

Publisher: Vintage Publishing
ISBN: 9780224086738
Number of pages: 224
Weight: 335 g
Dimensions: 205 x 135 x 20 mm


MEDIA REVIEWS
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 *

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“As relevant now as it was in 1970”

This lovely little book is ‘jam-packed’ full of traditional recipes for jams, jellies and pickles. It has a good section at the beginning giving plenty of hints and tips for newbies like myself. The recipes are easy... More

Hardback edition
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