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Saving the Season

Saving the Season

A Cook's Guide to Home Canning, Pickling, and Preserving: A Cookbook

by Kevin West
Hardback
Publication Date: 25/06/2013
 

One of The Atlantic’s Best Food Books of the Year

A Los Angeles Times Holiday Gift-Giving Pick

An Amazon Best Cookbook & Food Writing Book of the Year

Strawberry 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; plus 300 full-color photographs.

From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate 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.

ISBN:
9780307599483
9780307599483
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
25-06-2013
Language:
English
Publisher:
Random House USA Inc
Country of origin:
United States
Pages:
544
Dimensions (mm):
241x193x36mm
Weight:
1.57kg
Kevin West

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.

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