The Art of Preserving: Ancient Techniques and Modern Inventions to Capture Every Season in a Jar

Emma Macdonald. Nourish, $19.95 (224p) ISBN 978-1-848-99398-3
Macdonald (Artisan Preserving), chef and founder of The Bay Tree Food Co., returns with an exciting survey of preserved foods, complete with recipes for the chutneys, curds, and jellies she produces for shops and restaurants across Britain. “The freshness and flavor that goes with homemade is not something you can buy,” Macdonald writes, explaining why one would go the extra mile of canning food. With simple-to-follow recipes, Macdonald expertly walks readers through the process, covering each step, from the equipment needed to troubleshooting problems such as mold and curdling. After the solid primer comes a delightful offering of recipes for preserves that features the tried-and-true—strawberry jam, mint jelly, cucumber relish—as well as more exotic options, among them black pepper and cumin jelly, boozy cherry and walnut mincemeat, and pickled black grapes. Jams are recommended to be spread on scones, baked into tarts, or sandwiched in a Victoria sponge cake, and French dishes—including bar-le-duc and cerises au vinaigre—abound. Left out are mainstays such as salsa, dill pickles, and sauerkraut, but their absence is mitigated by the prevalence of other international fare, including harissa paste, kimchi, and a Scandinavian-leaning beetroot gravlax. This is an inspiring guide to new flavors and reliable methods of preserving them. (July)
Reviewed on : 04/29/2021
Release date: 07/13/2021
Genre: Lifestyle
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