One of The Atlanticas Best Food Books of the Year A Los Angeles Times Holiday Gift-Giving Pick An Amazon Best Cookbook a Food Writing Book of the Year Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin Westas Southern childhood, and they are the tastes that inspired him to asave the season, a as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling Americaas 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 a from the novice to the professional a and the only book you need to save (and savor) the season throughout the entire year. From the Hardcover edition.Then wea#39;ll go to my dada#39;s farm injohnson Hollow to pick sour cherries and put up a batch of Grana#39;s Cherry Pie Filling. ... Summer is also the season of wild berries, and wea#39;ll go on road trips to pick blackberries in the Sierra foothills, and blueberries in the ... Autumn pickles are perhaps my favorite ofthe year, whether it a#39;s Indianinspired curried cauliflower, fermented sauerkraut, ... The essays that introduce some of my recipes reflect the fact that making preserves is often a reflective time.
|Title||:||Saving the Season|
|Publisher||:||Knopf - 2013-06-25|