Preserved by Nick Sandler and Johnny Acton

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    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: superfine sugar; milk; heavy cream; vanilla beans; eggs; butter; Italian 00 flour; cream; bottled Morello cherries; pistachio nuts; dark chocolate
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    • Categories: Dessert
    • Ingredients: oranges; granulated sugar; brandy
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    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: granulated sugar; dark rum; blackcurrants; redcurrants; frozen berries
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    • Categories: Stews & one-pot meals; French
    • Ingredients: pork broth; lima beans; duck breasts; Toulouse sausages; carrots; celery; pancetta; tomato purée; bay leaves; thyme
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: dried navy beans; tomatoes; apple cider vinegar; whole cloves; green cardamom pods; white peppercorns; mace; ground allspice; ground cinnamon; paprika; garlic; sun-dried tomatoes
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    • Categories: Soups; Spanish; Vegetarian
    • Ingredients: tomato purée; balsamic vinegar; vegetable broth; white bread; cucumbers; basil; parsley; mint; red chiles; paprika
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    • Categories: Main course
    • Ingredients: pork shoulder; white peppercorns; dry mustard; ground allspice; ground cloves; mace; ground ginger; Worcestershire sauce; chicken broth
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    • Categories: Main course
    • Ingredients: canned or frozen corn; luncheon meat; fish sauce; cilantro; scallions; store-cupboard ingredients
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    • Categories: Main course
    • Ingredients: beef tongue; beef broth; bay leaves; thyme; whole cloves; ground allspice; carrots; celery
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    • Ingredients: granulated sugar; peaches
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    • Categories: Dessert
    • Ingredients: peaches; blackberries; Port wine; superfine sugar; almonds; heavy cream; peach jam
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    • Categories: Egg dishes; Main course
    • Ingredients: shrimp; chives; beef consommé; sherry; eggs
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    • Categories: Main course; French
    • Ingredients: duck legs; goose fat; whole cloves
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    • Categories: Main course; French
    • Ingredients: goose breast; pork shoulder; pork belly; bay leaves; thyme; juniper berries
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: morel mushrooms; chicken livers; brandy; dry mustard; white peppercorns; thyme; nutmeg; heavy cream
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: chanterelle mushrooms; shallots; dried porcini mushrooms; green lentils; cream cheese; crème fraîche; parsley; butter
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    • Categories: Main course
    • Ingredients: butter; ground cayenne pepper; mace; nutmeg; shrimp
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    • Ingredients: shallots; mushrooms; parsley; herbs of your choice
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: honey; sesame seeds; limes; sesame oil; tamari sauce; fresh ginger; cèpes mushrooms; baby spinach; carrots; scallions
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: granulated sugar; elderflowers; Champagne wine; limes; egg whites
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: raspberries; honey
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  • 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.

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