Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

Awards:   Short-listed for James Beard Foundation Book Awards (Single Subject) 2010
Author:   Eugenia Bone ,  Megan Schlow ,  Andrew Brucker
Publisher:   Random House USA Inc
ISBN:  

9780307405241


Pages:   224
Publication Date:   12 May 2009
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods


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Awards

  • Short-listed for James Beard Foundation Book Awards (Single Subject) 2010

Overview

A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra I will not overbuy but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's nothing to eat! Instead, you'll be whipping up the seasons' best meals all year long.

Full Product Details

Author:   Eugenia Bone ,  Megan Schlow ,  Andrew Brucker
Publisher:   Random House USA Inc
Imprint:   Random House USA Inc
Dimensions:   Width: 19.10cm , Height: 1.90cm , Length: 22.90cm
Weight:   0.671kg
ISBN:  

9780307405241


ISBN 10:   0307405249
Pages:   224
Publication Date:   12 May 2009
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Reviews

[Bone's] alluring, easy-to-follow recipes for small quantities of jams, sauces, pickles and cured meats (more bacon!) are followed by recipes that incorporate them. <br>--The New York Times <br><br> In these waste-not, want-not times, its no surprise that canning and preserving are staging a comeback. What is surprising, though, is how elegant and accessible these endeavors are in the hands of food writer Eugenia Bone. <br>-- Fine Cooking


Author Information

Eugenia Bone's writing has appeared in the New York Times, The Denver Post, Saveur, Food & Wine, and The National Lampoon, among other publications. She is the author of Mycophilia, hailed by The New York Times as A delicious, suprising and dizzyingly informative book, Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Food and The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. She lives in New York City and Colorado.

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