Preserving : Conserving, Salting, Smoking, Pickling, Hardback

Preserving : Conserving, Salting, Smoking, Pickling Hardback

Edited by Clotilde Dusoulier

3.5 out of 5 (1 rating)


Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author.

Enjoy local, fresh, organic food throughout the year.

With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde's Edible Adventures in Paris, Chocolate and Zucchini, Edible French, and The French Market Cookbook.


  • Format: Hardback
  • Pages: 336 pages, illustrations
  • Publisher: Phaidon Press Ltd
  • Publication Date:
  • Category: Preserving & freezing
  • ISBN: 9780714869520



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This is an interesting book, but I'm not sure I'd recommend it.The good: it's an update of a historical French volume on preserving, and it's pretty comprehensive. It's supposed to have been updated to cover current knowledge of canning times,etc., but some of the hot-bath canning times, in particular, look far shorter than ones I usually see for similar items. it is also very comprehensive, with specific details and recipes to cover pretty much everything one might encounter.The problems: generally, what's available in the USA is rather different from what the French countryside had to offer 60+ years ago, and it would be hard to source many of the main ingredients. Also, see above about the updated times; I am not sure I'd trust the canning times without a separate confirmation for a similar recipe from a known, reliable source.Another negative- and this could be serious!: even a fairly casual reading found many, many errors in the text, even including mis-titling at least one recipe. This makes me even more concerned about trusting the canning times, etc.It's interesting, but more as a historical inspiration than a go-to for actual preserving. If you want something that's more relevant for us in the USA today, I'd really recommend Alice Water's "My Pantry".

Also by Ginette Mathiot