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 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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