The Book of Preserves: Jams, Chutneys, Pickles, Jellies

Rating:
Summary: Nice Pictures...otherwise uninspiring
Review: I have to start out by saying that I prefer to make spreads with added pectin. I don't have the time, or patience for the long simmering times required to make a jam or jelly without commercial pectin, and I don't typically care for the flavor that the long cooking times produce.
With that said, all of the recipes in this book call for the long-boil method of producing jams and jellies, so I didn't find this book useful.
The pictures are very nice, and the scientific information is accurate. She does list processing times for all of the recipes, my biggest pet peeve with any jam recipe is a last line that says "put into jars and seal", but a lot of the recipes call for ingredients that I have no idea where to acquire (crystalized angelica???), and cooking processes that can take days (mushroom catsup).
I would skip this book in favor of a more inclusive canning guide, or a few hours spent researching recipes and techniques on the internet.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Preserves (Jams, Chutneys, Pickles, Jellies), starts with a brief introduction into the basics of preserving, including a glossary of ingredients and an explanation of the necessary equipment and utensils and all about setting, packing, sealing, packaging and labeling preserves. It then presents recipe suggestions for all major types of preserves, from jams and jellies to candied fruits. Special chapters are dedicated to marmalades, curds, butters, conserves, freezer jams, microwave preserves, pickles, chutneys, sauces and catsups, fruit in alcohol, liqueurs, syrups, flavored vinegars and mustards. The book closes with a short section on drying fruit. Classics such as candied apricots, blackcurrant jelly, black cherry jam, grape jelly, pickled dill cucumbers, dried apple rings, herb vinegar, mango chutney, spiced oranges, lemon curd, spiced prunes, rum pot, apple butter, cranberry sauce, strawberry jam and tomato sauce appear next to unique recipes such as dried apricot and pear jam, freezer nectarine jam, kiwifruit jam, lemon apples in wine, mushroom catsup, orange and apple jelly, peach and raspberry jam, pineapple harlequin, plum and cherry brandy jam and grape chutney.

From apple ginger chutney to walnut catsup, this collection of recipes is a great introduction to the endless possibilities of making preserves - and at a relative bargain price, to boot. Also recommended: this series' installments on chocolates and petits fours, ice creams and sorbets, cookies, and afternoon tea.

Rating:
Summary: Nice Pictures...otherwise uninspiring
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Preserves (Jams, Chutneys, Pickles, Jellies), starts with a brief introduction into the basics of preserving, including a glossary of ingredients and an explanation of the necessary equipment and utensils and all about setting, packing, sealing, packaging and labeling preserves. It then presents recipe suggestions for all major types of preserves, from jams and jellies to candied fruits. Special chapters are dedicated to marmalades, curds, butters, conserves, freezer jams, microwave preserves, pickles, chutneys, sauces and catsups, fruit in alcohol, liqueurs, syrups, flavored vinegars and mustards. The book closes with a short section on drying fruit. Classics such as candied apricots, blackcurrant jelly, black cherry jam, grape jelly, pickled dill cucumbers, dried apple rings, herb vinegar, mango chutney, spiced oranges, lemon curd, spiced prunes, rum pot, apple butter, cranberry sauce, strawberry jam and tomato sauce appear next to unique recipes such as dried apricot and pear jam, freezer nectarine jam, kiwifruit jam, lemon apples in wine, mushroom catsup, orange and apple jelly, peach and raspberry jam, pineapple harlequin, plum and cherry brandy jam and grape chutney.

From apple ginger chutney to walnut catsup, this collection of recipes is a great introduction to the endless possibilities of making preserves - and at a relative bargain price, to boot. Also recommended: this series' installments on chocolates and petits fours, ice creams and sorbets, cookies, and afternoon tea.

Rating:
Summary: Simple and delicious.
Review: This book is full of easy to follow recipies that taste wonderful and look beautiful. Basic, easy to understand instructions on canning, labeling and gift wrapping are included on the first few pages. Most of the recipies are for slightly different than your adverage preserves (You won't be finding the Pineapple-Orange marmalade on your supermarket shelves!). Recipies for pickles, syrups, mustards and liquors are included along with jams, jellies, marmalades and other preserves.