Ebook Download Savory Sweet: Simple Preserves from a Northern Kitchen
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Savory Sweet: Simple Preserves from a Northern Kitchen
Ebook Download Savory Sweet: Simple Preserves from a Northern Kitchen
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Review
"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways."—Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper."—Lynne Rossetto Kasper, Host, The Splendid Table® from American Public Media"This delightful book is full of promise—the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it’s better than fresh—a situation I’m too familiar with. This is a lovely work."—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone"Absolutely a home cook’s canning bible."—St. Cloud Times"There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you’ll have a stocked pantry in the coldest, most barren months."—City Pages
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About the Author
Beth Dooley is author and coauthor of several award-winning cookbooks, including Savoring the Seasons of the Northern Heartland (Minnesota, 2004), The Northern Heartland Kitchen (Minnesota, 2011), Minnesota’s Bounty (Minnesota, 2013), In Winter’s Kitchen, and The Birchwood Cafe Cookbook (Minnesota, 2015). She writes for the Minneapolis–St. Paul Star Tribune and appears regularly on KARE 11 TV and Minnesota Public Radio’s “Appetites.”Mette Nielsen’s photographs have graced the pages of numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis and collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty.
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Product details
Hardcover: 200 pages
Publisher: Univ Of Minnesota Press; 1 edition (April 25, 2017)
Language: English
ISBN-10: 9780816699582
ISBN-13: 978-0816699582
ASIN: 0816699585
Product Dimensions:
7 x 0.9 x 9 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#502,273 in Books (See Top 100 in Books)
This cookbook is outstanding. I have been searching for a cookbook that uses alternative methods for food preservation. Never wanted to learn the water bath method. I recently bought the book and have already tried: pickled sour cherries, mustard (not ready yet), pickled pears (cut them up and put them in a salsa), eggplant spread, pickled rhubarb (not ready yet--might need more sweetener for my taste. When I buy most cookbooks I sometimes get 5 good recipes out of the book. In this book I think there will be 5 I don't try. Having so much fun. I have found many ways to use the items beyond what the cookbook suggests. For example, I put 3-4 cherries in a glass of chilled plum wine. The pepper with the cherries balanced the sweetness of the wine. Lots of room for creativity in how you use these items. YUM!
I am a huge canner and I love pickled and canned foods. This book gives you so many new and exciting recipes to try. This book is not for long term canning so if you are looking for that, this is not what you want. This book IS for the person that likes to can short term and will consume what you make in a decent time period. I have tried three of the recipes so far and loved them!! I made the sweet hot pepper pickles on page 67 - YUM!!! I also made the zucchini and summer squash onion relish on page 90. This was a great recipe as I had a TON of zucchini this year! (no complaints) The only thing I would change in this recipe is less sugar as I felt it was a bit sweet (that is just my taste). Also made the sweet and savory pickled pears on page 150. I loved this recipe and will be making it again and again.
Not so simple, but very interesting. The book is an encouragement to engage produce in new ways, and without fear. However, as an experienced home cook and habitue of farmers markets, I can visualise how very much work is involved in many of these recipes!
Lots of excellent small batch recipes that are easy to prepare. Our corn salsa got rave reviews from guests.
great recipes with much less sugar- more flavorful
Nice book.
Best canning and preserving book I've ever bought.
SATISFIED.
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