The Art of Preserving
Ancient techniques and modern inventions to capture every season in a jar
-
- $18.99
-
- $18.99
Publisher Description
Learn to preserve fruit, vegetables, meat, and fish with this canning and preserving guide featuring over 100 recipes, stunning photos, and practical tips for beginners!
Preserving food at home is vital to eating in a seasonal, sustainable, low-waste, and utterly delicious way.
Everyone can master the art of preserving with this essential one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or sought out the best seasonal buys in the supermarket, this book will help you make the most of your bounty. Inside you’ll find:
• 100+ delicious recipes for preserving fruit and vegetables, meat, or fish
• Traditional favorites, modern and international twists, plus other recipe variations
• Easy-to-follow instructions for curing, drying, pickling, bottling/canning, crystalizing, and jellying
• Expert tips on troubleshooting and essential equipment
• Sumptuous color photography and beautiful design throughout
From classics like mango chutney, piccalilli, and confit chicken to modern favorites like Grapefruit and Elderflower Marmalade, The Art of Preserving is full of yummy recipes and pro advice for both beginners and experts. Pick up your cheesecloths and straining funnel, and start preserving!
PUBLISHERS WEEKLY
Macdonald (Artisan Preserving), chef and founder of The Bay Tree Food Co., returns with an exciting survey of preserved foods, complete with recipes for the chutneys, curds, and jellies she produces for shops and restaurants across Britain. "The freshness and flavor that goes with homemade is not something you can buy," Macdonald writes, explaining why one would go the extra mile of canning food. With simple-to-follow recipes, Macdonald expertly walks readers through the process, covering each step, from the equipment needed to troubleshooting problems such as mold and curdling. After the solid primer comes a delightful offering of recipes for preserves that features the tried-and-true—strawberry jam, mint jelly, cucumber relish—as well as more exotic options, among them black pepper and cumin jelly, boozy cherry and walnut mincemeat, and pickled black grapes. Jams are recommended to be spread on scones, baked into tarts, or sandwiched in a Victoria sponge cake, and French dishes—including bar-le-duc and cerises au vinaigre—abound. Left out are mainstays such as salsa, dill pickles, and sauerkraut, but their absence is mitigated by the prevalence of other international fare, including harissa paste, kimchi, and a Scandinavian-leaning beetroot gravlax. This is an inspiring guide to new flavors and reliable methods of preserving them.
