A New Approach To Preserving And Serving Seasonal Foods
On Sale: May 12, 2009
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Most of us remember our mothers or grandmothers
painstakingly canning tomatoes on a sweltering summer day,
so they’d be able to grab them from the basement pantry come
winter. But how can a busy person with limited space and a
desire to eat more expansively than bread and butter pickles
put up the seasons’ delicious bounty to savor later in the year?
Eugenia Bone, a New Yorker who grew up with an Italian
father who was forever canning and preserving everything
from olives to tuna, has perfected the art of preserving in
a more accessible way. She shares simpler methods that allow
you to preserve meat, fruits, and vegetables in smaller
batches all year long using low-tech options like
oil-preserving, curing, and freezing. For the
traditionalists, she also covers conventional water bath and
pressure canning in detail. She explains the safest ways to
preserve, so that you can rest assured your food is stable
and safe. 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, this book will be
your saving grace and provide you with fresh meals all year.
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