First published in 1970, Beryl Wood's classic "Let's Preserve It" is the ultimate preserving bible. In this small encyclopedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness.

About the Author

Beryl Wood was born and brought up in Kent. As a young woman she worked as secretary to the pioneering obstetrician Dr Grantly Dick-Read in Johannesburg, and on her employer's return to England her responsibilities included running the market garden interests near Petersfield.Later her career spanned pest control, caravans and catering, managing a uniquely women-only private car-hire firm and, finally, restaurant work. Beryl Wood died in 1975.

Prizes

The book that Nigella Lawson turns to for jam recipes - the classic book of jam, preserve and chutney recipes, revised and updated featuring a foreword by Rose Prince.