Saving the Season

Saving the Season

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One of The Atlantica€™s 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 Westa€™s Southern childhood, and they are the tastes that inspired him to a€œsave the season, a€ as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling Americaa€™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 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
Author:Kevin West
Publisher:Knopf - 2013-06-25


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