WHO: Kevin West
WHAT: SAVING THE SEASON:
A Cook’s Guide to Home Canning, Pickling, and Preserving
WHEN: Published by Knopf June 26, 2013
WHERE: The author grew up in Tennessee and for 13 years worked at W magazine, with postings in New York, Paris, and Los Angeles; he lives in Los Angeles.
WHY: “An impressive practical guide, rich in storytelling and culinary information.
“This cookbook venerates the art of ‘putting up’ seasonal bounty of regional hillside orchards, forests, and gardens. Southern roots and childhood memories of home canning with grandparents inspire West’s passion for capturing the taste of the seasons in a jar.
“This self-described urban dweller who doesn’t garden provides a thorough compendium of essential techniques for preserving the harvest. Including recipes reflecting timely produce, West instructs reader on how to make jams and jellies, pickles, canned tomatoes, and condiments like relish and salsas.
“Spring recipes feature asparagus and ramps, as well as sour cherry preserves made with mint and honey; summer is time for a smokey tomato jam with paprika; fall canning includes grapes, pears, and apples in jams and jellies and pumpkin or persimmon butters; winter preserves citrus in syrups, curds, and cordials and in a wide variety of marmalades. An appendix charts peak dates of ripeness and details about produce varieties.
“Because ‘nature’s bounty is abundant but fleeting,’ West shows home cooks how to save the season through the tradition of canning.”
“A lot of information is packed into this not-so-little cookbook. The combination of recipes and musings makes this a great read both in and out of the kitchen.” —Kristi Chadwick, LIBRARY JOURNAL
“Invaluable.” —Mark Knoblauch, BOOKLIST
Publicist for this title: Sara Eagle | 212-572-2195 | firstname.lastname@example.org