Description
A collection of 30 smallbatch 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 “Iwill not overbuy” but has lumbered home with bags overflowing with delicious summerstrawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preservingrecipes like Marinated Baby Artichokes are followed by recipes for dishes like MarinatedArtichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-CitrusMarmelade recipe is followed by recipes for Chicken Wings Baked with Three-CitrusMarmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-CitrusMarmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian fatherwas forever canning everything from olives to tuna, describes the art of preservingin an accessible way. Though she covers traditional water bath and pressure canningin detail, she also shares simpler methods that allow you to preserve foods usinglow-tech options like oil-preserving, curing, and freezing. Bone clearly explainseach 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 neveragain 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 yearlong.
