Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving by Kevin West

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Read Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving Online Free - 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.

Title : Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving
Author :
Rating :
ISBN : 0307599485
Edition Language : English
Format Type : Hardcover
Number of Pages : 544 pages


Matthew rated it ★★★★★

July 16, 2013

I have a simple test for my non-fiction books: can I let them fall open anywhere, to any page, and happily start reading? There are few books that meet the test, but Kevin West's Saving the Season is one of them (Harold McGee's On Food and Cooking, oft-quoted in this book, is another). West unders...

Jenny rated it ★★★★★

August 19, 2013

I love this book! Not only does it provide useful and hard to find information about jam-making (lower sugar; intriguing flavorings, such as "peaches with lavendar syrup"), but it provides interesting history, poems, and anecdotes. Great reading, and great cooking!

Katia rated it ★★★★★

July 05, 2013

I've been following his blog for a couple of years and he's fabulous, so, of course, I had to purchase this book. The stories are interesting and the recipes are beyond compare. This is destined to be a classic kitchen cook book/ reference book. Can't say enough good things about Mr. West.

Alexandra rated it ★★☆☆☆

July 23, 2017

I did not enjoy this book at all. The author came off as pretentious and his recipes weren't exactly what I was looking for. They seemed too elevated, while I tend to just go for classic. I would have given the book 1 star, but I liked the photos and the the articles about different histories and...

Sweta rated it ★★★☆☆

July 28, 2017

until I've tried the recipes, I'll keep the rating conservative. but I really enjoyed this cookbook! one of the few where I actually enjoyed reading the text, not just flipping through the recipes. a lot of interesting stories. the recipe arrangement is a little weird/non traditional, but overall...

Bonnie rated it ★★★★★

May 06, 2014

This is a wonderful resource for anyone who enjoys canning or wants to start getting into it. Lots of background to give an overview. Lots of great recipes. I'll never stop reading it. Probably needs five or six stars. And a jar of marmalade.

Benjamin rated it ★★★★☆

March 21, 2017

An excellent cookbook that also takes ample time to describe the author's travels to collect the food. Great images and thorough instructions. Looking forward to getting a copy to put with my cookbooks - and putting up my first tomatoes.

Alison rated it ★★★★★

November 23, 2015

History and stories and recipes and techniques wonderfully woven together.

Rachel rated it ★★★★☆

September 16, 2013

Accompanied by beautiful quotes, pictures and illustrations this book is a sensual delight to read.

Linda rated it ★★★★☆

August 07, 2017

The best part of this book is the history Kevin West includes. For example, he explains watching the process of making kimchi, the cornerstone of Korean cooking, in a California restaurant. Although I tried authentic kimchi when I visited South Korea with some colleagues a few years ago, I would...

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