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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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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