Preserved by Nick Sandler and Johnny Acton

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