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Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving Hardcover – June 25, 2013
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Top Customer Reviews
Just give me great recipes and let me be on my way.
I bought Mr. West's book on a whim. I had bought a wonderful small batch mango curry jam at an out of town farmers market that I could no longer find and thought I might try to make my own.
I will admit I am a huge cookbook snob.
But other than my Zuni Cafe cookbook and Sunday Suppers at Luques, I am really not interested in the "filler".
Not so with Saving the Season. This is a beautifully written book. It's evocative - reading about the authors' youth in the south makes you feel as if you are there.
I haven't tried the recipes yet, which is a HUGE compliment from me, as I am just enjoying the read so far.
I will be back to review specific recipes.
Oh. I should mention I have NEVER felt inclined to write a review on Amazon up until now. This is my first one after 13 years of purchasing hundreds of books on this site.
On page 343, for example, West writes "(c)ooking is work that encompasses joy, and good recipes should guide the former in order to deliver the latter". What's remarkable is how much West delivers on that promise in the 532 pages of this book. The recipes cover a huge range of preserves, jams, jellies, chutneys and so much more that it would take a solid year (which is probably what West intended, given that the book is arranged by season) to prepare even half of them! But, what an incredibly fun endeavor. This book has given me some amazing tips and techniques, but it's much more than a master class on home preserving. I felt like a friend was sending me recipes and stories, as well as enthusiasm and a subtle push to explore the range of flavors and textures available to us in a land of plenty. I've recommended this book to just about everyone I know, and I can't say enough good things about it. And, no, I don't know the author nor am I employed by the publisher.
All of this is enhanced by West's own charming photographs. As I write, my first batch of "Sunshine Pickes" (p.155) are cooling, and I can barely wait to try more recipes in the coming months.
For over a year I read Kevin West's food blog and enjoyed the clear and simple directions and
comprehensive information on the food being preserved. At my age it is good to say I've learned
something from someone younger! The last three weeks I've spent cooking and experimenting with
quince, and have spilled onto the pages of this book. The jelly is lovely, and tastes like
an exotic honey. The membrillo is a new flavor, and combined with West's suggested manchego
cheese has made autumn nights quite extravagant. This week I'm turning the page, and will
experiment with something new. I highly recommend this book for cookbook readers, food historians,
or simply cooks looking for inspiration. Jammers and canners will appreciate his flavorings
and explanations of techniques and wry humor. The photographs are eye candy.
Delicious recipes that run from traditional to modern. Appealing photography, wealth of interesting and informative information.
Should become a classic in this genre.
Second, the inside is beautiful. The pictures, paintings, poems, stories and histories of the food are elegant. I loved the poem on blackberries. I can not wait to read all of it, just like a book. Mr. West has included the story and the history behind his recipes to make that connection from reading another recipe to making that recipe personal and creating a "friend".
I love reading cookbooks, and I really value when the stories are included. I have fallen in love with this book and can not wait to try all the recipes for each season so that I can save the season.
Well done Mr. West!
Most Recent Customer Reviews
Got this for my wife. Now we have a house full of preserves! She loves the book.Published 5 months ago by Daniel Burstiner
I'm addicted to this book and my pantry looks like I'm getting ready to open a farm stand! The recipes are great and I've gotten creative with spice and flavor combinations. Read morePublished 6 months ago by darian robin
This is a fantastic book that will guide your through pickling and preserving. I've only tried some of the easier recipes but I have given this book as a gift to a couple of... Read morePublished 6 months ago by Donut Fiend
I buy this type of book with expectation. First, that it is relatively complete and second, that it is usable in my kitchen, whether at home or at work or both. Read morePublished 7 months ago by Lance K. Mertz
my husband and i started where mr. west starts, and that is with strawberries. we made jam and syrup. then we made mulberry plum jam. Read morePublished 7 months ago by Nicole McLuen