Well-preserved

Well-preserved

Recipes and Techniques for Putting up Small Batches of Seasonal Foods

Book - 2009
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A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower.

Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.

In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.

With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods , you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Publisher: New York : Clarkson Potter, c2009
Edition: 1st ed
ISBN: 9780307405241
Branch Call Number: 641.4 BON
Characteristics: 224 p. : col. ill. ; 23 cm

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j
jade310
Jul 12, 2018

I didn't actually find the canning recipes in this book very useful at all. There is exactly one canning recipe for each type of fruit/vegetable, and then a bunch of recipes to use your newly-made jam or marinated peppers or what have you. I would have much preferred several recipes to preserve the actual produce, rather than about 3/4 of a book that was recipes to use up the (often kind of niche) preserves you just made. I really don't recommend this book unless you're looking for a particular adventure that has only a little to do with food preserving.

kkaye76 Jan 08, 2012

I am in love with this book and the recipes in it. They aren't your run of the mill canning recipes, nor are the recipes that the preserved goods are featured in.

I borrowed this book from the library as well, and I have now purchased it.
This is a rare delight to the senses & I cant wait for the recipes to become a delight to my taste buds in real life as they have in my imagination.

Thank you so much Gena for such a phenomenal recipe book!

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j
jade310
Jul 12, 2018

The book is organized into sections (such as "Fruits" and "Meat, Poultry, and Fish"), and in each section, the author gives a modest list of produce to be preserved. For each of them, she provides one recipe to preserve the produce and then lists a few recipes to use up the newly-preserved foods.

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