Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving Author: Kevin West | Language: English | ISBN:
B00AUSCOQU | Format: PDF
Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving Description
One of The Atlantic’s Best Food Books of the YearA Los Angeles Times Holiday Gift-Giving PickAn Amazon Best Cookbook & Food Writing Book of the YearStrawberry 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.
From the Hardcover edition.- File Size: 12337 KB
- Print Length: 546 pages
- Page Numbers Source ISBN: 0307599485
- Publisher: Knopf (June 25, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00AUSCOQU
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #188,334 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #50
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal - #99
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Canning & Preserving
- #50
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal - #99
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Canning & Preserving
Like the reviewer above, I am not into lengthy anecdote heavy cookbooks.
Just give me great recipes and let me be on my way.
I bought Mr. West's book on a whim. I had bought a wonderful small batch mango curry jam at an out of town farmers market that I could no longer find and thought I might try to make my own.
I will admit I am a huge cookbook snob.
But other than my Zuni Cafe cookbook and Sunday Suppers at Luques, I am really not interested in the "filler".
Not so with Saving the Season. This is a beautifully written book. It's evocative - reading about the authors' youth in the south makes you feel as if you are there.
I haven't tried the recipes yet, which is a HUGE compliment from me, as I am just enjoying the read so far.
I will be back to review specific recipes.
Oh. I should mention I have NEVER felt inclined to write a review on Amazon up until now. This is my first one after 13 years of purchasing hundreds of books on this site.
By EAC
I'm not typically a cookbook reader. I'm a recipe scanner and someone who enjoys cookbooks as objects, or "coffee table" books. With the exception of a Nigel Slater volume, I have never read a book about food from beginning to end. That changed with this book. Once I read the first few pages, I knew this book was something special and one I would come to cherish in short order. Kevin West is a wonderful writer and his personality shines through from the start.
On page 343, for example, West writes "(c)ooking is work that encompasses joy, and good recipes should guide the former in order to deliver the latter". What's remarkable is how much West delivers on that promise in the 532 pages of this book. The recipes cover a huge range of preserves, jams, jellies, chutneys and so much more that it would take a solid year (which is probably what West intended, given that the book is arranged by season) to prepare even half of them! But, what an incredibly fun endeavor. This book has given me some amazing tips and techniques, but it's much more than a master class on home preserving. I felt like a friend was sending me recipes and stories, as well as enthusiasm and a subtle push to explore the range of flavors and textures available to us in a land of plenty. I've recommended this book to just about everyone I know, and I can't say enough good things about it. And, no, I don't know the author nor am I employed by the publisher.
All of this is enhanced by West's own charming photographs. As I write, my first batch of "Sunshine Pickes" (p.155) are cooling, and I can barely wait to try more recipes in the coming months.
By Anjou Wu
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