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Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100307599485
ISBN-139780307599483
eBay Product ID (ePID)143704033
Product Key Features
Book TitleSaving the Season : a Cook's Guide to Home Canning, Pickling, and Preserving: a Cookbook
Number of Pages544 Pages
LanguageEnglish
Publication Year2013
TopicRegional & Ethnic / American / General, Seasonal, Methods / Canning & Preserving
IllustratorYes
GenreCooking
AuthorKevin West
FormatHardcover
Dimensions
Item Height1.4 in
Item Weight56.1 Oz
Item Length9.4 in
Item Width7.6 in
Additional Product Features
Intended AudienceTrade
ReviewsOne of The Atlantic ''s Best Food Books of the Year * A Los Angeles Times Holiday Gift-Giving Pick "Contains both simple formulas and more sophisticated recipes like cocktail onions and peach-passionfruit jam. . . . Practical." -- The New York Times "West approaches his topic--home canning and preserving--with a reporter''s attention to detail and a poet''s sensibility; it''s less a canning tutorial and cookbook than it is a collection of absorbing personal essays, literary excerpts, explications of culinary history, and friendly advice, all of which happens to be punctuated by appealing, easy-to-follow recipes." --Saveur "Unlike other books on preserving, West gives recipes that will goad you to make easy preserves." -- The Atlantic "As pleasurable (and useful) for the somewhat experienced canner as it is for the novice. . . . West''s instructions are clear and precise. . . . He''s got a good cook''s curiosity, always wondering why things work the way they do and constantly on the lookout for new ideas.''" -- Los Angeles Times "I''ve never had the subject [of pickling] so thoroughly explored as in Kevin West''s Saving the Season , his deep dive into the world of pickling, preserving, and home canning. . . . The breadth and depth of his knowledge about preserving is impressive, and I began to feel like I was understanding some concepts for the first time." --Amanda Cohen, chef/owner of Dirt Candy " If you buy only one preserving cookbook this year, or perhaps even in your lifetime, promise me you''ll make it this one." --The Kitchn "Traditional and quirky alike, Saving the Season is an endearing, romantic, and most of all practical resource for everyone . . . I, for one, am inspired and obsessed!" --Christina Tosi, author of Momofuku Milk Bar "Kevin West possesses a poet''s mastery of language, and uses it to create vignettes that capture the essence of a fruit or vegetable''s brief peak season as effectively as his recipes do. . . . [His methods work] time and time again, with little hoopla and ideal economy. . . . Little harmonies loft this book from eccentric to essential, and from my kitchen to my nightstand." --Kat Kinsman, Eatocracy "[West''s] bio alone made me want Saving the Season, but now that I''ve got it I''m buying a copy for everyone I know." -- Edible Manhattan "Part cookbook, part manifesto, and part crypto-memoir . . . literate and lyrical and fanatically well researched. . . . The kind of cookbook you can read for pleasure." --John Jeremiah Sullivan, Lucky Peach "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 "Because ''nature''s bounty is abundant but fleeting,'' West shows home cooks how to save the season through the tradition of canning." -- Publishers Weekly "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 guide will prove invaluable." -- Booklist, "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
SynopsisOne of The Atlantic 's Best Food Books of the Year A Los Angeles Times Holiday Gift-Giving Pick An Amazon Best Cookbook & Food Writing Book of the Year 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 ultimate canning 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 "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves." -- The Atlantic 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 -- from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs .
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 02. Sep. 2024
Just what it says it is!
Awesome book for the beginning or experienced home canner/preserver!Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 14. Aug. 2020
Thanks. Great book.
Bestätigter Kauf: JaArtikelzustand: Gebraucht
