Awards

• Winner of International Association of Culinary Professionals Cookbook Award 2015

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Full Product Details

9780393240733

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Reviews

Don't think of this book as a how-to-make-jellies-and-jams book but rather a thorough primer on small-scale preservation of all the foods we keep, one that deserves to be in home and restaurant kitchens alike -- Michael Ruhlman, author of Soul of a Chef and Ratio and coauthor of Charcuterie Barrow has set out to present 'putting up' not as a hobby, but as a smart way to supply yourself year-round with better ingredients. A friend in the kitchen is a pleasure, but a friend who's a mentor and a master is even better. A Mrs. Beeton for the DIY generation, one who guiltlessly inspires you to make all your kitchen staples from scratch, Mrs. Wheelbarrow is a household expert who's about to become a household name. -- Amanda Hesser and Merrill Stubbs, cofounders of Food52.com Cathy Barrow's is an essential voice in the new conversation we are having about the way we eat. Authoritative and comprehensive, Mrs. Wheelbarrow's Practical Pantry brims with sound advice and precise recipes all delivered in the reassuring tone of someone who knows her way around a water bath. -- Spike Gjerde, chef/owner, Woodberry Kitchen, Baltimore, Maryland I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow's lifetime's worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen. -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit A beautifully produced, encyclopedic guide to preserving and canning. -- Corby Kummer Brings warm-water canning and pressure canning together for the modern kitchen... An excellent primer and reference with many recipes that put the preserved fruit, vegetables, meat, fish and cheese to good use. -- Michael Ruhlman A terrific compendium...with clear instructions and an authoritative, non-preachy voice.

"""Don't think of this book as a how-to-make-jellies-and-jams book but rather a thorough primer on small-scale preservation of all the foods we keep, one that deserves to be in home and restaurant kitchens alike"" -- Michael Ruhlman, author of Soul of a Chef and Ratio and coauthor of Charcuterie ""A beautifully produced, encyclopedic guide to preserving and canning."" -- Corby Kummer - The Atlantic ""Brings warm-water canning and pressure canning together for the modern kitchen... An excellent primer and reference with many recipes that put the preserved fruit, vegetables, meat, fish and cheese to good use."" -- Michael Ruhlman - Wall Street Journal ""A terrific compendium...with clear instructions and an authoritative, non-preachy voice."" -- Washington Post ""Barrow has set out to present 'putting up' not as a hobby, but as a smart way to supply yourself year-round with better ingredients."" -- Saveur ""A friend in the kitchen is a pleasure, but a friend who's a mentor and a master is even better. A Mrs. Beeton for the DIY generation, one who guiltlessly inspires you to make all your kitchen staples from scratch, Mrs. Wheelbarrow is a household expert who's about to become a household name."" -- Amanda Hesser and Merrill Stubbs, cofounders of Food52.com ""Cathy Barrow's is an essential voice in the new conversation we are having about the way we eat. Authoritative and comprehensive, Mrs. Wheelbarrow's Practical Pantry brims with sound advice and precise recipes all delivered in the reassuring tone of someone who knows her way around a water bath."" -- Spike Gjerde, chef/owner, Woodberry Kitchen, Baltimore, Maryland ""I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow's lifetime's worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen."" -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit ""A must-have... [a] carefully written book with stunning photos."" -- Lee Svitak Dean - Star Tribune"

Barrow has set out to present putting up not as a hobby, but as a smart way to supply yourself year-round with better ingredients.

I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow s lifetime s worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen. --Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

Author Information

Cathy Barrow writes the ""Bring It"" column in the Washington Post's Food section. She has written for the New York Times, Garden and Gun, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others. She lives near Washington, DC, with her husband, Dennis and two terriers.

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