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Book The Bay Tree Preserving: A Complete Collection of Classic and Contemporary Recipes


The Bay Tree Preserving: A Complete Collection of Classic and Contemporary Recipes

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    Available in PDF - DJVU Format | The Bay Tree Preserving: A Complete Collection of Classic and Contemporary Recipes.pdf | Language: ENGLISH
    Emma Macdonald(Author)

    Book details

The Bay Tree Book of Preserving is the ultimate book on preserving. Everyone can enjoy the fruits of their labours with this book from the UK's foremost producer of a huge range of preserves. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains a complete collection of recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, ketchups, confits and salamis, fruit curds, cheeses and butters, and dried fruits and veggies.

Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, rhubarb chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, some of them modern inventions, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your muslins and straining funnel and get preserving!
2.2 (3455)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 224 pages
  • Emma Macdonald(Author)
  • Nourish (21 Aug. 2014)
  • English
  • 9
  • Food & Drink

Read online or download a free book: The Bay Tree Preserving: A Complete Collection of Classic and Contemporary Recipes


Review Text

  • By MaxiSheff on 12 October 2014

    Fab book. Made the Mediterranean piccalilli, delicious, also made the pickled peppers,waiting for them to 'mature'. I'm sure I will be making many more recipies as the seasons change here in Bulgaria :)

  • By GlobeTrotterGirl on 8 July 2016

    I absolutely love this book, the presentation, the diversity of recepies, the outcomes when using them (even more!). Beautifully done book, and a must for any home preserver. I bought at least 3-4 others around the same time but I find that I use this one the most.

  • By Alison Dando on 19 August 2015

    Good selection of recipes, some have a more modern take than in other books on the same subject. Book nicely laid out and straight forward to read. Good for a gift (after you have got a copy for yourself!)

  • By moony on 16 September 2014

    I think that this is going to be one of those books that I go back to time and time again. It pretty much has everything covered on the preserving front, with just enough detail. Plus there are some great little touches e.g. adding star anise to crab apple jelly, which has very pleasing results. I can also recomend the cool chilli chutney, which is just right for my taste. The recipe to a page format is one I like, along with the tips and the short notes regarding the origins of some of the more unusual preserves. Great for managing a surplus of any fruit or vegetable and great for presents and school fete offerings too.

  • By G M HARKNESS on 13 October 2014

    Brilliant book and the recipes are wide and varied. A great buy

  • By honey bee on 27 August 2016

    Book is great and full of wonderful ideas but I started off with the strawberry jam which calls for half of recipe with granulated sugar and half sugar with pectin, needless to say this ended up as wonderful strawberries in syrup. I reheated with additional lemon, but strawberries have very low pectin and I have not managed to make strawberry jam. I have not been put off and will work my way through some of the other wonderful recipes. In future I will only use sugar with pectin for certain fruits. I now understand that the amount of pectin also depends on the ripeness of the fruit, so there you have it!

  • By Scurry on 11 October 2015

    I really enjoyed this book. I just acquired an allotment and this book is really helpful now that I need to make sure I am using all of my fruits and veg to the best I can and the recipes in this book are easy to follow and not expensive as some can be. Helpful pictures for guidance if your an amature like me. Highly recommend.

  • By Pink Gilbert on 7 January 2015

    A fabulous book. Good recipes, well layed out, useful tips.

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