Let's Preserve It - 579 recipes for preserving fruits and vegetables and
making jams, jellies, chutneys, pickles and fruit butters and cheeses
Book description
First published in 1970, Beryl Wood's classic Let's Preserve
It is the ultimate preserving bible. In this small encyclopaedia,
Wood distils the immense knowledge of earlier generations into a
jarful of simple, foolproof recipes that will give endless delight
both to make and to savour.
With guidelines on equipment and preparation, useful hints on
cooking and important tips to remember, this A-Z of recipes is an
essential book for everyone from the experienced jam-maker to new
cooks making preserves for the first time. Classic recipes such as
mint jelly, lemon curd and Seville orange marmalade are all here, as
well as more unusual combinations and ideas for preserving fruits,
herbs and vegetables.
This unique and comprehensive recipe book revives the art of making
jams, jellies, pickles and chutneys, and celebrates the joys of
transforming a surfeit of anything - from apples to whortleberries -
into jars full of sweetness.
Beryl Wood was born and brought up in Kent. As a young woman she
worked as secretary to the pioneering obstetrician Dr Grantly Dick-Read
in Johannesburg, and on her employer's return to England her
responsibilities included running the market garden interests near
Petersfield. Later her career spanned pest control, caravans and
catering, managing a uniquely women-only private car-hire firm and,
finally, restaurant work. Beryl Wood died in 1975.
