Food prices are soaring and the domestic arts are staging a full comeback. With attendance in CSA (Community Supported Agriculture) farm boxes booming and books like Barbara Kingsolver's Animal, Vegetable, Miracle on the bestseller list, it's clear that there's a real return to the kitchen for preservers, canners and putter-uppers. Liana Krissof's Canning for a New Generation is a hip, modern handbook for canners, chockful of gorgeous flavour pairings and smart recipes for how to use which canned food when. From Sauerkraut to Plum-Cardamom jam, from Black Plum Applesauce to Cocktail Onions, this cookbook stands out from the pack, not only in terms of its design (uncoated stock and unjacketed hardcover, to start) but also because it's simply a breath of fresh air after too many red-and-white checkered canning books from the mid-century. The book includes basic information on technique, seasonal produce lists, more than 150 recipes for canning, drying, freezing, and candying food (as well as making liqueurs and other alcoholic beverages), and useful sidebars on such topics as how to throw a canning party, how to package your products as gifts, and how to make your own apple pectin.
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Liana Krissoff is the author of STC's Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker (a featured title on Cookstr.com) and Hot Drinks for Cold Nights: Great Hot Chocolates, Tasty Teas, and Cozy Coffee Drinks. She worked in the editorial departments of Rizzoli and HarperCollins, and has been a freelance recipe tester, editor and writer for over a decade. She played a major role in putting together the recently published Top Chef: The Cookbook (Chronicle) and The Sunday Night Football Cookbook (Time/NBC). Happily transplanted from a tiny apartment in Manhattan, she now lives with her husband and their young daughter in an 1885 farmhouse in rural Carlton, Georgia, where they spend their time gathering eggs, churning butter, smoking large cuts of meat, digging in the yard and putting up great local produce.
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294 von 297 Kunden fanden die folgende Rezension hilfreich
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loving it! at least so far!
17. August 2010
Von kimmiebee
- Veröffentlicht auf Amazon.com
Format:Taschenbuch
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!
134 von 135 Kunden fanden die folgende Rezension hilfreich
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Not your Grandma's canning book!
18. August 2010
Von HDF
- Veröffentlicht auf Amazon.com
Format:Taschenbuch|Von Amazon bestätigter Kauf
What a beautiful, unique book! So many good tips--the easy jelly straining method is definitely easier than Grandma's messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.
103 von 104 Kunden fanden die folgende Rezension hilfreich
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my favorite canning/preserving/pickling book
4. September 2010
Von A. Gerber
- Veröffentlicht auf Amazon.com
Format:Taschenbuch
A friend bought this book for me as a gift, and it's a real winner. I've had it for only 2 weeks and have already used 4 of the recipes: Dilly Beans, Achar Segar, zucchini bread and butter pickles with ginger, and salsa verde. The salsa verde is great, and the zucchini pickles smelled heavenly as they were going into the jars. I only just put the achar segar into the fridge, but I'm looking forward to Indonesian fried rice tomorrow.
The recipes are clear, nicely presented, accurate (as far as I can tell), and there's a wide variety of vegetables, fruits, and herbs represented. I haven't tried any of the meal or desert recipes yet, but those look tasty as well. All in all, I'm really enjoying this book so far and think that it will be my go-to reference for canning, preserving, and pickling from now on.
The recipes are clear, nicely presented, accurate (as far as I can tell), and there's a wide variety of vegetables, fruits, and herbs represented. I haven't tried any of the meal or desert recipes yet, but those look tasty as well. All in all, I'm really enjoying this book so far and think that it will be my go-to reference for canning, preserving, and pickling from now on.
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