The angle: One-stop shop for everything you ever wanted to know about how to preserve anything, ever.
Recipes for right now: Blackberry Vinegar, Swedish Pickled Cucumbers, Chinese Plum Sauce, Raspberry and Vanilla Jam, Salted Cod Fillets, Dry-Cured Pancetta, Cold Smoked Salmon, Sauerkraut, Apple Cider, Green Curry Paste
Who would enjoy this book? Anyone who's fallen hard for canning this year and wants more ways to preserve all year round.
• Who wrote it: Katie & Giancarlo Caldesi
• Who published it: Kyle Books
• Number of recipes: Lots
• Other highlights: There are two ways you could approach this book. You could use it solely for the recipes, gleaning ways to make your summer produce haul last all year round. There are plenty of really fabulous recipes — enough to keep you busy for many summers to come!
But along with the recipes, you can also use this book as a guide. Each chapter starts off with a comprehensive look at the type of preserving being addressed — preserving in vinegar, with sugar, with salt, air-drying, fermenting, and so on — and then the headnotes go into further details on using specific ingredients, making adjustments, and various useful preserving facts. Lots of places to dig in and get your preserving fix with this one.
Find the book at your local library, independent bookstore, or Amazon: The Gentle Art of Preserving by Katie & Giancarlo Caldesi
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