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Customer Reviews (2)

a creative cook and homemaker
I found this book to be very inspirational. I am a creative person in the kitchen by nature and this absolutely got my juices flowing. There are recipes from all sorts of ethnic cuisine, along with great stories and beautiful photography. I am giving this book to several friends for Christmas. If they're not adept at pickling, this is definitely the book that will get them started. Or it's a great to book to leave lying around the kitchen, just to get ideas and conversations flowing. This book is indespensible for the creative pickler. I can't wait to see what Ms. Ciletti does next!

Creative Pickling
This book is clearly written and easy to understand with very specific instructions.The pictures are beautiful and made me want to start pickling immediately.There is also a handy product source list at the back of the book.

I have a few criticisms, however.There were very few pickling recipes I was interested in trying. One asset of the book, the specific instructions, was also a detriment for the novice canner -- there was no information on how to vary the recipe to one's own taste. One benefit of the book promoted on the jacket was for meal recipes which coincided with the pickling recipes.These only covered a small number of the pickled products and I did not find them appealing. ... Read more

Customer Reviews (2)

Eye Candy
This is a slight bit different book. Suitable for display. Very pretty book!!!!!!! Different kinds of preserves, from the usual kinds you see.

Pleasant Eye-Candy
This book is basically pleasant eye-candy with nice pictures. However, the canning methods illustrated are outdated and potentially dangerous. For example, the book suggests creating a vacuum seal on jars by turning over the jars after filling. Since this method does not effectively seal out all potential contaminants, it is not perfectly safe! There are better reference books out there, most notably "Blue Ribbon Preserves" by Linda J. Amendt. ... Read more

Product Description
Discover the secrets of the traditional art of preserving with fruit-packed jams, tangy marmalades and spicy chutneys. Learn how to make very kind of preserve, from jams, conserves, jellies and chutneys to butters, cheeses, curds, ketchups, cordials and much more! The wide range of delicious recipes includes classics such as Orange & Lemon Marmalade, Piccalili, Crystallized Ginger and Preserved Lemons. There are also contemporary ideas and twists on old favourites like Spiced Apple Butter, Mushroom Ketchup and Earl Grey & Lemon Jelly. From choosing the right ingredients to storing your preserves, here is all you need to know to get the perfect results. ... Read more

Customer Reviews (1)

Nice book
I liked this book and used a recipe for strawberry jam. It is more descriptive concerning the individual recipes than the Ball book, but does not have pictures. ... Read more

Product Description
Traditionally methods of keeping and enjoying food beyond its season, pickling and perserving are skills that have been handed down through the generations.Alongside the much-loved Strawberry Jam, Marmalade and Piccalilli are unusual recipes such as Spiced Pears and Scented Geranium Leaf Jelly.Herby butters, spiced mustards, scented oils and vinegars also feature in this book, bringing you a wealth of preserves that are easy to make, satisfying to keep and, most of all, delectable to consume. ... Read more

Product Description
The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking.

With its "heirloom" recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience. ... Read more

Customer Reviews (3)

Creole Whiskey Peaches, Pickled Oysters, Peris in Syrippe and Wyne...
I'm so happy this book has been re-issued! I have my mother's copy of the original 1955 edition and it was her Bible in the Fall when the garden started yielding more produce than we could consume (and there were 10 of us!) What makes this cookbook particularly enjoyable is the variety of strange and fascinating recipes. Some are quick and easy to be made in small batches. A few are labeled "Career Girl" recipes and are made from frozen fruits and vegetables so busy "career girls" (a popular term in the 50s) could hurry home from their "girl Friday" jobs and whip up a batch of salad pickles that tasted like she had slaved in the kitchen for hours.

I love some of the very old-fashioned sounding chapters. Crystallized Fruits & Flowers has detailed instructions for crystallizing everything from strawberries to violets and tons of recipes including Honey & Rose-Petal Preserves and Glacéd Wine Figs. There is a chapter on Conserves, which I happen to be partial to, including Rhubarb (Pie Plant) Conserve and Red Beet Conserve. The rather lengthy Meats and Sea Food chapter includes all Venison Mincemeat, Pickled Oysters, instructions for brining, corning, and pickling meat, a variety of meat pastes, sausages and scrapples and "Easy Brined Shrimp".

Marion Brown's section on Preserves is testimony to the fact that early cooks could figure out a way to preserve darn near anything and includes quaint recipes like Sun-Cooked Strawberry Preserves, Pumpkin Chips, and Cantalope Preserves.

Perhaps the most unique recipe in the book is one she copied from a fifteenth century cookbook for "Peris in Syrippe and Wyne", She adds 2 interpretations of that, her own and a variation by a friend which adds orange slices. I love the idea of adding saffron.

I recently published a cookbook of my own (Fry Bacon. Add Onions: The Valentine Family & Friends Cookbook nd glancing through the section on Preserves I'm sure many of those recipes evolved from Marion Brown's cookbook. This is a highly readable treasure!

For the experienced, curious and adventurous cook!
I think this is a terrific book, but as one can tell from the negative review, it is not for a new cook, or for someone who needs to have things spelled out to be comfortable. My mom (86) has had this book since the '50's and has had lots of fun trying things like conserve of roses, stringbean pickles,figs in wine jelly, guava paste,dewberry jelly, lots of wonderful tomato pickles and so on as well as more familiar things.

It is a book of recipes, for sure. Most of them handed down from Southern cooks. In fact, there are very informative and explicit general instructions about preserving and pickling in the front of the book. While I am not such an experienced "preserver' myself and have struggled with instructions such as "Cucumbers that have been brined by long fermentation" as an ingredient in "Sour Pickles" for example, I have also enjoyed finding her instructions on how to make them elsewhere in the book.I think it is a matter of structure, more than anything that we are not used to. Most jams, jellies and preserves follow basic principles with just a little tweaking depending on the ingredients or the result wanted. This book is organized like that. I have found the instructions work very well for me.

It is not the only preserving book in the world and is not really meant to be, but it is really marvelous in covering a wide range of possibilities. And it is a wonderful way of holding on to some traditions that are slipping through our grasp as well as our imaginations as things are made more simple and spelled out. As we have come to trust ourselves less and are more interested in product over process.

I think what is important is to think about what kind of a cook you are, or want to be. The book was written at a time when people grew up more familiar with these procedures than we are today. People were perhaps also a bit more used to learning by doing than having everything spelled out for them. I don't mean this as a criticism of those of us who want to be perfect the first time out, just a warning, that this book is more casual than that and therefore is probably not the book for you.........unless, of course, you want to jump into the enormous pickling vat and mess around!

I recommend this book highly because it is very interesting to put oneself back in the kitchens of those who really did need and enjoy preserving their food. There are some new-to-most-of-us ideas and also, if one uses the book in the right spirit, one can really enjoy the process as well as the results!

Pretty Useless
I'm glad this is the first review of this book. It probably means that not too many have been sold. That's a good thing!
I guess this is intended to be more of a history book of canning rather than a practical guide. The receipes are interesting, but then you get these useless instructions to pack in sterilized jars and seal.
There are no instructions for sealing! Should it be 15 minutes in a boiling water bath? or 10 minutes in a pressure canner at 10 lbs or 15 lbs? Oh, maybe we should use paraffin or rubber rings.
Basically, this is a charming book about preserving, but is not intended for practical use. ... Read more

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Customer Reviews (1)

Cook Review
A well organised, comprehensive coverage of the topic, thankfully without any American bias, so the units of measurement actually mean something. Clear, informative and attractive.

Unfortunately, I received (and was charged for) two copies when I wanted only one. This has happened before, which suggests either that the Amazon shopping cart / checkout process is cumbersome and deficient, or I am an internet luddite. ... Read more

Customer Reviews (2)

Stocking up
Fast delivery, and with todays economy, this is the way to go. Excellent for canning knowledge. Well worth the money.

Wonderful book
This is an excellent book for learning about preserving foods the old fashioned way. The book covers many things including making your own candles, lard, etc. ... Read more

Product Description
This digital document is an article from Mind, Mood & Memory, published by Belvoir Media Group, LLC on October 1, 2009. The length of the article is 787 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: Keep foods fresh to preserve brain-healthy antioxidants: proper storage and cooking helps maintain levels of nutrients that protect cells from toxic free radicals.
Author: Unavailable
Publication: Mind, Mood & Memory (Magazine/Journal)
Date: October 1, 2009
Publisher: Belvoir Media Group, LLC
Volume: 5Issue: 10Page: 4(1)

Distributed by Gale, a part of Cengage Learning ... Read more

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Product Description
This book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results. In these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce. ... Read more

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Preserves and pickles, chutneys and cordials are the added extra in life, the relish to the meal and the sweet hit that makes afternoon tea such a treat. You only have to look on the shelves of the smartest delicatessens to see that making jams and jellies has never been so popular, with flavors and combinations that range from the traditional tried-and-tested recipes to the more adventurous and exotic. Jam and jelly making and food preservation have always been an important household craft, an essential part of the culinary calendar. Whether you cultivate your own plot and grow your own produce, set out on pick-your-own expeditions, or shop at the local farmers' market, there are 100 recipes here to make the most of a glut, when fruits and vegetables are at the best and their cheapest. In essence, this is a great way of appreciating the seasons and capturing times of plenty in a bottle. That moment when you twist the lid and pop open the seal on the jar releases a glorious memory of a bountiful time.*100 recipes for jams, jellies, pickles, relishes, and cordials.*All the basic techniques and equipment information you need.*Recipes range from traditional favorites to classics with a twist and new combinations of ingredients. ... Read more

Product Description
Jams, Jellies and Preserves Recipe Book is the perfect solution for the bountiful harvest of summer and fall fruits.Homemade jams, jellies and preserves are a great way to enjoy your favorite fruits all year long and to give as gifts!Recipes include Dutch Apple Pie Jam, Watermelon Preserves, Ambrosial Jam, Blackberry Jam, and even Garlic Jam!Easy to use step by step recipes.Buy your copy now or buy one for a gift! ... Read more

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In Jams, Preserves and Edible Gifts, Sara Paston-Williams presents a collection of recipes that are both simple and delectable: apple and thyme jelly, blueberry vinegar, hazelnut oil with peppercorns and dill, white vinegar with tarragon and marjoram, olive oil with garlic and chilies, sloe gin, and edible gifts of crystallized and candied fruits and flowers. A savory collection, liberally seasoned with cooking lore. Sara Paston-Williams is a historical food consultant for Britain's National Trust; among her many books are The Art of Dining: A History of Cooking and Eating, A Book of Historical Recipes, Christmas Fayre, and Beatrix Potter's Country Cooking. ... Read more

Product Description
The 120 JAM & JELLY RECIPES eBOOK Preserves Cookbook for the Kindle contains 120 recipes to make delicious jam, jelly, and preserves.
We are pleased to offer hundreds of eBooks for the Kindle. Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available. ... Read more

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This delicious selection of pickles, chutneys and relishes will spice up any number of everyday and special occasion meals. ... Read more

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This book features dozens of recipes for herb, spice, vegetable, and flower vinegars and more than 100 recipes for using flavored vinegars in everything from appetizers to entrees. ... Read more

Customer Reviews (2)

Need new, easy ideas in the kitchen? Try this book!
Maggie Oster's book has helped me in making the most tasty and beautiful herbal vinegars ever.I was stuck in the boring "chive blossom vinegar" or "Tarragon Vinegar" with no variations. After I followed a couple of Maggie's recipes, I livened up my meals immensely! Next, I'm going to try her "Dill-Burnet Cream Dressing" for my salad. It has only 5 ingredients, and they are very easy to find! This book discusses many different types of vinegars (malt, rice, cider, distilled, cane, etc), so I can decide which is best for the type of herbs I want to add. Have you ever tasted raspberry vinegar on a salad in a gourmet restaurant? It's in here! There are many recipes in this great book! Last year, I made Garlic, jalapeno, and black peppercorn vinegar, and my friends wanted the only bottle I made! This year, I'm making more to share.

Need info and ideas for vinegar, this is good!
Good value!This book has given me many ideas for new and revivedproducts.

Maggie gives a good background history of vinegar and itsmanufacture, then includes heaps of recipes for dressings, sauces,vegetables and main courses etc. Additionally she gives suggestions for itsuse around the home and in tonics and home remedies.

I was impressed, andbelieve you will appreciate the book too! ... Read more