by Kevin West (Author)
The ultimate canning guide for cooks--from the novice to the professional--and the only book you need to save (and savor) the season throughout the entire year
"Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves." --The AtlanticStrawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West's Southern childhood, and they are the tastes that inspired him to "save the season," as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America's rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more--from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.
Author Biography
KEVIN WEST is from rural Blount County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on the staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog SavingtheSeason.com; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. He is certified as a Master Food Preserver by the University of California Cooperative Extension.