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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantryby Liana Krissoff
Synopses & Reviews
“When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, theres never been a better time to revisit the centuries-old techniques of preserving food at home.
This hip, modern handbook is filled with fresh and new ways to preserve natures bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.
"A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." The New York Times
This hip, modern handbook is filled with fresh and new ways to preserve nature's bounty throughout the year. It features full-color photographs, recipes, and detachable canning labels.
The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips.
In Liana Krissoffandrsquo;s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including:
Organized by season, Krissoffandrsquo;s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once youandrsquo;ve put them up.
With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.
Home Made and Home Made Winter blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch and Lunch, Snacks, Beverages, Appetizers, and Dessert.
Praise for Home Made Summer:
and#147;Think of van Boven as the activities director of your own culinary summer camp . . . Home Made Summer is a happy book, fun to look at, fun to read. Itand#8217;s downright frivolous, in fact. And thatand#8217;s what summer is all about.and#8221;
and#151; New York Times Book Review
and#147;In the last two years, she has published three cookbooks, Home Made, Home Made Winter and Home Made Summer, that exemplify the indie spirit: They're filled with her illustrations and do-it-yourself recipes, like hand-cranked ice cream, from-scratch mustards and Dutch-style beef sausages and croquettes.and#8221; and#151;Food and Wine
and#147;Flipping through the pages feels a bit like stepping into a fantasy land, one with jars and jars of citrusy-tomato mayonnaise awaiting crab cakes and stacks of powdered sugar-dusted and#145;ultimate puffy pancakesand#8217; (topped with crand#232;me fraand#238;che and berries in
lieu of syrup).and#8221;and#160; and#151;LA Weekly
and#147;Itand#8217;s tough to overlook the stunning savory dishes and focus on dessert, but dessert does not disappoint. Weand#8217;ve chosen recipes that aim to mimic van Bovenand#8217;s aesthetic: making the most of whatand#8217;s freshest, and sharing it with those you love.and#8221; and#151;Serious Eats
and#147;Think of van Boven as the activities director of your own culinary summer camp.and#8221; and#151;New York Times
and#147;Yvetteand#8217;s attitude, like her recipes, is lighthearted and friendly, her header notes charmingly personal, and her thorough instructions chatty and fun.and#8221; and#151;BookPage.com
About the Author
Liana Krissoff, a freelance recipe tester, editor, and writer, is the author of STCand#8217;s Secrets of Slow Cooking and Hot Drinks for Cold Nights. Krissoff lives with her husband and daughter in rural Carlton, Georgia.
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