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Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preservingby Kevin West
Synopses & Reviews
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.
Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year.
“The secret corner where nostalgia meets innovation is where all food thinkers do their best work. Kevin West carves out that nook for you....Traditional and quirky alike, Saving the Season is an endearing, romantic, and most of all practical resource for everyone — whether [you are] cleaning out the fridge, making the rounds at the greenmarket or just late to a strawberry picking date with Grandma. I, for one, am inspired and obsessed!” Christina Tosi, author of Momofuku Milk Bar
“Kevin West’s enthusiasm is infectious and his recipes seductive. Whether you are at work in the kitchen or savoring it in your armchair, great pleasures await within in the pages of Saving the Season.” Scott Peacock, co-author of The Gift of Southern Cooking
“Saving the Season is smart, romantic, poetic, and practical....A damned good read and gorgeous photos, too.” David Tanis, author of A Platter of Figs and Other Recipes
“West, who is certified as a master food preserver by the University of California Cooperative Extension, explores the various preserves available through the four seasons. Each base recipe includes variations to please any palate....Appendixes of peak seasons by region and tables of fruit varieties provide extensive information for cooks in any region. More than just recipes, the book also contains stories of the author’s travels throughout the States, as well as regional preserving traditions....A lot of information is packed into [Saving the Season], covering the basics of preserving along with easy to advanced recipes. The combination of recipes and musings makes this a great read both in and out of the kitchen.” Library Journal
“With the present obsession among consumers for locally grown fruits and vegetables, the practice of putting up foods has undergone a renaissance. As West points out, the real goal of home canning, pickling, and preserving is to retain for future enjoyment the special flavors of foods freshly plucked from the earth or snatched from trees and vines. West’s recipes, clearly written, cover everything from dill pickles to complex marmalades. Antique fruits appear as well as fiery kimchi. In addition to his recipes, West has scattered through the text reminiscences, anecdotes, and reflections on personalities associated in some way to the world of canning and preserving....West’s guide will prove invaluable.” Booklist
A stylish, richly illustrated, practical guide for home cooks and preserving enthusiasts, the first cookbook from journalist Kevin West, author of the popular blog Savingtheseason.com.
Incorporating classic favorites and new flavors, West gives us more than one hundred recipes, organized by season, for sweet preserves and savory pickles; easy-to-can vegetables and fruits; condiments such as relishes, chutneys, and salsas; and cordials, candies, and cocktails. Interspersed with the recipes are chronicles of West's travels and the history of American preserving traditions from California to New Mexico to Long Island. A witty and erudite culinary companion, West makes a rich and entertaining story of the introductions to the recipes. Also included is a primer on preserving techniques that addresses issues of food safety and nutrition.
About the Author
Kevin West is from rural Blount County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For 13 years he was on staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog SavingtheSeason.com; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. He is certified as a Master Food Preserver by the University of California Cooperative Extension.
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