Preserved by Nick Sandler and Johnny Acton

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    • Categories: Snacks
    • Ingredients: beef rump; soy sauce; Tabasco sauce; malt vinegar; Worcestershire sauce
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    • Categories: Appetizers / starters; Italian
    • Ingredients: beef rump; Chianti wine; chile powder; garlic; bay leaves; coarse rock or sea salt; rosemary; thyme
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: all-purpose flour; butter; cremini mushrooms; dried porcini mushrooms; shallots; garlic; dry sherry; crème fraîche; Gruyère cheese; eggs; paprika
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    • Categories: Soups; Asian
    • Ingredients: pork tenderloin; limes; honey; soy sauce; chicken broth; pork broth; dried anchovies; dried shiitake mushrooms; sesame oil; fresh ginger; dried red chiles; bok choy; rice noodles; sesame seeds
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    • Categories: Pizza & calzones; Main course; French
    • Ingredients: Italian 00 flour; active dry yeast; onions; rosemary; thyme; canned anchovies; black olives; semi-dried tomatoes; goat cheese
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    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: all-purpose flour; prunes; Port wine; dried figs; cream
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    • Categories: Main course
    • Ingredients: damson plums; sea bass; scallions; fresh ginger; dried red chiles; limes; soy sauce; fish sauce; sesame seeds; sesame oil
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    • Categories: Main course
    • Ingredients: beef bones; veal bones; garlic; carrots; mushrooms; celery; leeks; whole wheat flour; thyme; tomato paste; parsley; rosemary; bay leaves; dried porcini mushrooms; dried cranberries; venison loin
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    • Categories: Snacks; Vegetarian
    • Ingredients: mangoes; yellowgage plums; honey
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    • Categories: Snacks; Vegetarian
    • Ingredients: raspberries; strawberries; blueberries; honey
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    • Categories: Stir-fries; Main course; Thai
    • Ingredients: peanuts; fresh ginger; honey; ground pork; sesame oil; baby corn; red peppers; shiitake mushrooms; dried red chiles; soy sauce; shallots; dried shrimp; peanut butter; limes; cabbage; rice noodles; fish sauce; scallions
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    • Ingredients: anchovies; coarse rock or sea salt
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    • Ingredients: cod; coarse rock or sea salt
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    • Ingredients: pork belly; sea salt
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    • Categories: Stews & one-pot meals; Main course; Asian
    • Ingredients: shallots; garlic; dried fish; salted pork belly; rice noodles; cucumbers; limes; tamari sauce
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    • Categories: Main course; Spanish
    • Ingredients: shallots; baccala; potatoes; pimentón; parsley; breadcrumbs
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    • Categories: Rice dishes; Main course; Malaysian
    • Ingredients: sambal belacan; salt mackerel; tuna fillets; basmati rice; scallions; cilantro; bok choy; fish sauce
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    • Categories: Salads; Main course; French
    • Ingredients: balsamic vinegar; honey; green beans; salad greens; canned tuna; quail eggs; capers; semi-dried tomatoes; black olives with herbes de Provence
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    • Categories: Vegan; Vegetarian
    • Ingredients: caper berries; sea salt
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    • Categories: Vegan; Vegetarian
    • Ingredients: nasturtium seed pods; white wine vinegar; pickling spice; celery seeds; store-cupboard ingredients
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    • Categories: Main course; Scandinavian
    • Ingredients: salmon fillets; sea salt; lemons; dill
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    • Categories: Main course
    • Ingredients: sea salt; garlic; mustard seeds; coriander seeds; whole cloves; bay leaves; thyme; beef brisket
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    • Categories: Main course; Jewish
    • Ingredients: salt; saltpeter; beef brisket; beef broth; bay leaves; caraway seeds; carrots
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    • Categories: Sandwiches & burgers; Main course
    • Ingredients: pickling cucumbers; dill; green cardamom pods; whole cloves; rye bread; beef salt brisket; mayonnaise
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    • Categories: Main course
    • Ingredients: coarse rock or sea salt; granulated sugar; ham; red wine; balsamic vinegar; pork back fat; garlic
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  • ISBN 10 1856265323
  • ISBN 13 9781856265324
  • Published Aug 26 2004
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie

Publishers Text

Why preserve? Because preserving makes food taste great, is cheaper than shop-bought versions and ultimately because it is addictive - once you begin, you will soon discover a reluctance to return to inferior, mass produced food. This book is a panoramic introduction to a world that will consume and seduce you. Full of practical information, it covers all the main techniques of food preservation with accessible instructions and a light-hearted manner. Johnny and Nick show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, pickle eggs and infuse oils, preserve with sugar, bottle fruit in alcohol and can your own produce. This volume also reflects the international nature of these techniques, exploring the biltong of South Africa, Asian kim chee and the herbes de Provence as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes that will help you to bring out the best of your preserved food - what to do with your damson jam, home-made chorizo or smoked oysters? There are also entertaining tales about the history of preserving, including the story of the American World War II pilots who made ice cream by tying cartons of the mixture to the tails of their planes. Preserving is like an alchemy. It is about transforming food. Creating individual food that you will enjoy not only because it tastes so good, but because you have crafted it, tailored it to your own palate and then waited for it. But above all, preserving is fun.

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