Preserving

This is a wonderful book with beautiful full color illustrations. I absolutely love it! So useful from learning how to preserve vegetables to making sausage (which I didn’t expect!) . Drying, Curing meats. Salting, preserving , making jams, syrups, chutney,etc. Tons of recipes. A section on equipment and basic skills. This book is far mor than making pickles. I love it so much! It’s just pretty to look through! The book I received looked brand new even though it was used and published in the 90’s! It was $5! Plus 1.49 shipping! Wow!

Like the previous reviewer, I first met this book in the library and searched all over for my own copy. I've rarely encountered a food book so beautiful and yet so useful. Every step in every conceivable process of preserving food is illustrated in sumptuous color. The color detail helps when you take on a complicated project like curing your own ham or smoking your own fish. I suppose you don't need such detail when you make pate, but the photography here is nearly as good as the real thing. Filled with nuts and bolts, the book at the same time qualifies as a mainstream coffee table book. I use it both ways.Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

I got this from the library and loved it so much I had to buy it for myself. That was hard, since it was out of print at the time, but I found a used copy. It's chock full of pictures and could even be considered a coffee table book, but this volume is long on information as well. I'm no expert on canning, drying, preserving, pickling, etc., but it seems to me that Schwartz covers all the bases here. I haven't delved as fully into the whole preserving world yet as much as I would like to, but my earliest efforts at pickling and preservng has been made much easier by this handy volume. My problem is that my garden isn't big enough to produce goodies and faster than I can eat them, but I'm hoping that this will change in the future. Seriously, this is a great book.

This is a wonderful book on all aspects of preserving. It offers a very wide overview on how to preserve nearly all food products, from fruits and vegetables to meat and fish. It does not give tons of recipes on each category, but this is because this is not a book specifically designed to talk about jams and jellies, or jerkies and sausages. The photos are awesome. I strongly believe all cookbooks should be illustrated! I like to see how the food is going to look in the end. Also, this book provides you with very good suggestions as to how to present your products, what containers to use, how to finish them (for example, it shows you how to dip the neck of your vinegar bottles in wax, to create a fancy wax seal). It also has tons of valuable information on all steps of preserving, such as sterilizing, equipment needed, traditional and historical recipes, etc. If you enjoy cooking and are intrigued by preserving, or if you just want to learn more about the subject, this book is an excellent choice.

The book makes it so easy and every recipe has a photograph of the finished product to help you decide which to make first. Each recipe also has a degree of difficulty rating. After reading this book, you can preserve anything!