Preserved by Nick Sandler and Johnny Acton

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    • Categories: Pasta, doughs & sauces; Main course; Asian
    • Ingredients: rice noodles; baby greens; sesame seeds; sweet chile sauce; smoked salmon
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek
    • Ingredients: smoked cod roe; white bread; store-cupboard ingredients
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    • Categories: Main course
    • Ingredients: beef tenderloin; wild arugula; cherry tomatoes; country bread; chicken broth; horseradish; heavy cream; white bread; dry mustard; white peppercorns; egg yolks
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    • Ingredients: sea salt; granulated sugar; pork belly; rosemary
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    • Categories: Soups
    • Ingredients: smoked pancetta; leeks; chicken broth; potatoes; white peppercorns; bay leaves; peas; mint; heavy cream
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: potatoes; cheddar cheese; smoked haddock; eggs; parsley; nutmeg; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: Italian 00 flour; confectioner's sugar; eggs; milk; heavy cream; superfine sugar; nutmeg
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    • Categories: Main course
    • Ingredients: whole chicken; salt
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    • Categories: Main course
    • Ingredients: duck breasts; goose breast; salt
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    • Categories: Main course
    • Ingredients: Jerusalem artichokes; wild arugula; goose breast; sage; walnuts; Parmesan cheese; truffle oil; balsamic vinegar
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    • Categories: Main course
    • Ingredients: venison loin; salt
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    • Categories: Main course
    • Ingredients: mackerel; salt
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    • Categories: Egg dishes; Main course
    • Ingredients: milk; cheddar cheese; eggs; nutmeg; white peppercorns; paprika; parsley; horseradish sauce; smoked mackerel
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    • Categories: Main course
    • Ingredients: fish roe; salt
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    • Categories: Rice dishes; Breakfast / brunch; Indian
    • Ingredients: shallots; mustard seeds; risotto rice; whole cloves; chicken broth; saffron; asparagus; smoked trout; crème fraîche; white peppercorns
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    • Categories: Main course
    • Ingredients: mussels; oysters; salt
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    • Categories: Main course; Summer
    • Ingredients: zucchini; oyster mushrooms; tiger shrimp; canned smoked oysters; mixed herbs
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    • Categories: Pizza & calzones; Main course
    • Ingredients: Italian 00 flour; rapid-rise dry yeast; tomato purée; semi-dried tomatoes; aged cheese; smoked pancetta; mussels; paprika; tarragon
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    • Categories: Appetizers / starters
    • Ingredients: honey; sesame seeds; limes; sesame oil; tamari sauce; fresh ginger; scallions; cilantro; canned smoked oysters; breadcrumbs
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    • Categories: Hungarian
    • Ingredients: pork shoulder; pork back fat; paprika; ground cayenne pepper; caraway seeds; saltpeter; acidophilus powder; beef middle casings
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    • Categories: English
    • Ingredients: pork belly; garlic; caraway seeds; sherry vinegar; ground cloves; sage; Angostura bitters; hog casings
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    • Categories: French
    • Ingredients: pork shoulder; pork back fat; herbes de Provence; ground cayenne pepper; nutmeg; brandy; garlic; saltpeter; beef middle casings; acidophilus powder
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    • Categories: Mexican
    • Ingredients: pork belly; pimentón; achiote powder; sherry vinegar; garlic; hog casings
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    • Categories: Salads; Main course; Spanish
    • Ingredients: eggplants; red peppers; garlic; potatoes; rosemary; baby squid; paprika; chorizo sausages; radicchio
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    • Categories: How to...; Fall / autumn; Italian
    • Ingredients: paprika; fennel seeds; pork belly; sausage casings
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  • ISBN 10 1856266214
  • ISBN 13 9781856266215
  • Published Aug 04 2005
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom

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. Preserved 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. Preserved 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 do to 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 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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