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“Kelly and Jessie's book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak.” ―Bill Telepan, chef and owner of Telepan Restaurant, New York City
“Tart and Sweet is the go-to to guide for the ancient tradition of preserving. Written clearly and concisely, you will use it forever . ” ―Frank Falcinelli, co-owner of Frankies Spuntino and coauthor of The Frankies Spuntino Kitchen Companion & Cooking Manual
“I love this collection of simple yet remarkably diverse recipes--from kimchi to blackberry jam to pear chili chutney. Tart and Sweet empowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable.” ―Alice Waters, author of The Art of Simple Food
“A comprehensive, user-friendly guide to canning and preserving for the 21st century with easy-to-follow, delectable, small batch recipes. Perfect for both the seasoned and novice canner.” ―Marie Simmons , author of Fresh & Fast: Inspired Cooking for Every Season and Every Day
“I once ate nearly an entire pint of Kelly's candied kumquats with cinnamon and star anise straight from the jar. Happily even those who don't have the pleasure of living in the same city with her can now easily make their own delicious preserves, thanks to the lovely and very clever Tart and Sweet-- which should do for Ball jars what Jim Lahey's bread recipe did for Dutch ovens.” ―Rachel Wharton, James Beard food journalism award winner and Deputy Editor of Edible Manhattan and Edible Brooklyn
“Kelly Geary 's preserves are the best i have ever tasted. She uses excellent ingredients, perfect balance, and creativity to produce something magical. When she told me that she was working on a book, I started counting the days until I could get my hands on it. I can't recommend a better book to purchase and learn from in preparation for the coming season's bounty.” ―Jonny Hunter, Chef, Underground Food Collective
Kelly Geary is a chef who worked at Blue Hill at Stone Barns before founding Sweet Deliverance NYC. Named "one of New York food markets' rising stars" by Time Out magazine, Kelly has been featured in the New York Times and on NPR, among others, and is the recipient of a 2011 Good Food Award. She lives in Brooklyn, New York.
Jessie Knadler is a writer whose work has appeared in the Wall Street Journal, Women's Health, Comsopolitan, Prevention, Redbook, and Glamour, among others. She lives in central Virginia.
Love this book, I was tired of the old ranch dips and queso. This book really helped me break out and serve some other great spreads. I even made some for the holidays as gifts.Published 2 months ago by Eduardo
Inventive flavor combinations and recipes that don't hesitate to add some heat (peppers).Published 12 months ago by Kate
All the reviews I have heard about this book have proved absolutely correct. I love the format and content which is providing much needed tips in better canning and preserving of... Read morePublished 13 months ago by Peter J. Tilbe
I went on a canning bender after this book. Now I have my favorite recipes (OMG Peach Lavender Jam)...Highly recommended.Published 20 months ago by Kristine Edwards
Recently took a class on canning and we used this book. Full of lots of great recipes, easy to follow and taste great.Published 22 months ago by theresa M. willoughby
I've gotten into canning again, after so many years away, and was looking for different recipes. You need to try this book if you like to know what you are eating, and she had... Read morePublished on September 30, 2013 by Earth Mother