Preserved by Nick Sandler and Johnny Acton

Search this book for Recipes »
    • Categories: Pasta, doughs & sauces; Italian; Vegan; Vegetarian
    • Ingredients: sun-dried tomatoes; garlic; dried oregano
    show
    • Categories: Sauces, general; North African; Vegan; Vegetarian
    • Ingredients: cayenne chiles; garlic; ground cumin; ground coriander; caraway seeds; mint; parsley; cilantro
    show
    • Categories: Dips, spreads & salsas; Mediterranean
    • Ingredients: black olives; canned anchovies; capers; basil; thyme; canned tuna
    show
    • Categories: Soups
    • Ingredients: carrots; celery; onions; vegetable broth; tomato paste; sun-dried tomatoes; white peppercorns; ground allspice; bay leaves; basil; heavy cream; tapenade
    show
    • Categories: Sauces, general; Mexican; Vegan; Vegetarian
    • Ingredients: garlic; chipotle chiles; ancho chiles; cumin seeds; dried oregano; shallots; ground cinnamon; balsamic vinegar
    show
    • Categories: Grills & BBQ; Main course; Mexican
    • Ingredients: chicken legs; adobo sauce; black beans; jalapeƱo chiles; red onions; dried oregano; cilantro; honey
    show
    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: white truffles; cultured butter
    show
    • Categories: Dressings & marinades
    • Ingredients: red chiles; olive oil
    show
    • Categories: Dressings & marinades
    • Ingredients: corn oil; horseradish
    show
    • Categories: Dressings & marinades
    • Ingredients: lemons; olive oil
    show
    • Categories: Dressings & marinades
    • Ingredients: garlic; olive oil
    show
    • Categories: Dressings & marinades
    • Ingredients: fennel seeds; olive oil
    show
    • Categories: Main course
    • Ingredients: cod; fennel seeds; olive oil
    show
    • Categories: Dressings & marinades
    • Ingredients: raspberries; red wine vinegar
    show
    • Categories: Dressings & marinades
    • Ingredients: tarragon; white wine vinegar
    show
    • Categories: Main course
    • Ingredients: milk; cream; ground cayenne pepper; white peppercorns; lemons; egg yolks; tarragon vinegar; salmon fillets; tarragon
    show
    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: cabbage; sea salt
    show
    • Categories: Main course; Winter
    • Ingredients: sage; apples; whole cloves; garlic; sauerkraut; chicken broth; beer; pork belly
    show
    • Categories: Chutneys, pickles & relishes; Korean
    • Ingredients: bok choy; fresh ginger; red chiles; scallions; fish sauce; soy sauce; pickling salt
    show
    • Categories: Japanese
    • Ingredients: short-grain rice; soy beans; sea salt; active koji
    show
    • Categories: Soups; Japanese
    • Ingredients: dashi; soba noodles; white radishes; carrots; white miso; soy sauce; mirin; pork tenderloin; scallions
    show
    • Categories: Chinese; Vegan; Vegetarian
    • Ingredients: salt; fresh ginger; garlic; oranges; black soybeans
    show
    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: fermented black beans; fresh ginger; red chiles; sesame oil; rice vinegar; whole star anise; soy sauce; cilantro; scallions
    show
    • Categories: Main course; Chinese
    • Ingredients: pork ribs; chicken broth; fresh ginger; whole star anise; five-spice powder; soy sauce; sweet chile sauce; black bean sauce
    show
    • Categories: Candy / sweets
    • Ingredients: superfine sugar; almonds
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1856268454
  • ISBN 13 9781856268455
  • Published Jun 04 2009
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie

Publishers Text

Full of practical information, "Preserved" covers all the main techniques of food preservation. In 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, infuse oils, preserve with sugar and bottle fruit in alcohol. They also explore international methods of preserving - 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 so you bring out the best of your preserved food. This is an exciting and personal way to create food, by tailoring it to your taste, and you will soon find out it's addictive.

Other cookbooks by this author