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Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen Hardcover – March 29, 2011


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Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry + Food in Jars: Preserving in Small Batches Year-Round
Price for all three: $47.80

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Product Details

  • Hardcover: 240 pages
  • Publisher: Rodale Books; 1 edition (March 29, 2011)
  • Language: English
  • ISBN-10: 1605293822
  • ISBN-13: 978-1605293820
  • Product Dimensions: 9.2 x 7.7 x 0.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #281,047 in Books (See Top 100 in Books)

Editorial Reviews

Review

“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
 
 

About the Author

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.

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Customer Reviews

It also provides some great recipes as well.
Mark A. Alvarado
I have not tried any of the recipes yet but I have 2 different friends who want to come over and try different recipes with me....I am really looking forward!!
Jesse
Even cocktails -- a pickled ramp makes a fine martini.
Aceto

Most Helpful Customer Reviews

58 of 64 people found the following review helpful By Slow Shopper on August 4, 2011
Format: Hardcover
This is a really nice looking easy-to-read (cover to cover) recipe book. But if you need a basic canning book get Ball's Blue book. There's a reason it's been around for more than a hundred years. Yes too much sugar (which I agree dulls the actual flavor) and the recipes assume too much. If you want a book that explains more try Krissoff's "Canning for a new generation" but not as a substitute for Ball's which costs all of $7 from your local hardware store. This book here has some inaccuracies but they probably won't kill you (citric acid and ascorbate are not the same thing but who cares). I think the target market is for a more densely-populated urban market and somewhat experienced canners looking for some new, yummier flavors. The ingredient lists include things like blood orange juice, maple sugar (not syrup), ramps, garlic scapes, orange flower water - a mouth watering list to be sure but from a more developed culinary market. Don't get me wrong it's a beautiful recipe book and if I ever want to throw a canning party the instructions are included. But for someone who just wants a "what on earth am I going to do with all this fill-in-the-blank book" this is not your book. The three stars reflect that and that alone. The recipes are absolutely mouth watering and I can't wait to start making them once I find all the ingredients....
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21 of 21 people found the following review helpful By jennifer on November 12, 2011
Format: Hardcover
I've really enjoyed reading through this book and find the recipes I've made to be interesting and tasty. My one concern is that the estimated yields at the end of the recipes have been way off for me. I made the concord grape jam, which says it should yield 8 pints; I got 7 half-pints. The apple maple butter is supposed to yield 4 to 5 pints; I got one and a half pints. Did they mean to write "half-pints"? If so, did I process long enough? I don't know. Either way, it is annoying to go through the couple hours of work to just get one full jar that you can process. The recipes for pear butter and spiced pear cardamom butter are almost the same (except for spices), yet one says it yields 7 half-pints and one says it yields 7 pints - an obvious typo. The chili pickled okra is supposed to get 6 pints; I got 4. The horseradish lemon pepper sunchokes are supposed to yield 2 quarts; I got one. I love all the recipes I have tried, which is why I still gave this book 4 stars, but it would have been 5 if the yields had been checked a little more carefully.
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29 of 33 people found the following review helpful By Aceto TOP 1000 REVIEWERVINE VOICE on May 18, 2011
Format: Hardcover
Rodale Press has had its ups and down; this volume brings them back to their strong side: teaching the basics to give you success. They have a few odd things that publishers do. The title does not help much. This book is well laid out. First you get the basics and then you get projects that take you through a year of seasons, if you have them. Of course they feel compelled to have 101 recipes.

Canning has also had its ups and downs. It has been down a long time because when it was a necessity for most homes, it was a big part of the working year. Modern conveniences were a welcome relief. But now we have renewed interest because you can achieve effects unique to this process, and not without dietary benefits. Canning got a bad rep from industrial canning which did its level best to destroy vitamins, nutrition and flavor. Not to mention their sinister tricks of loading sugar and salt because they test well in isolated focus groups. But there are excellent commercial canners if you know who they are. I nearly always opt for canned tomatoes over the plastic impostors at the supermarket or pseudo-farmers' markets. The good news is that this book will allow you to achieve superior results on your first try. And the authors are savvy on safety so they do not include anything iffy.

As I said, this book is well laid out. Go page by page and skip nothing except the introduction. Chapter 1 covers all the vital information to put you in control to begin successful work. It is only two dozen pages with no waste. This book is not a commercial to sell equipment, so you tour the basics. But I will tell you right now that I spent the two dollars for a strawberry huller, and another eight on a cherry pitter.
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17 of 19 people found the following review helpful By Burgundy Damsel VINE VOICE on December 31, 2011
Format: Hardcover
I give this book high marks for attractive design - it's very easy to read with well done photos and a good layout.

Unfortunately, everything else about this book is clearly designed for urban markets in warm climates. Ingredient lists rely heavily on citrus fruits and the type of unusual ingredients typically found only in specialty shops or cities with extensive farm markets.

The authors largely view canning as a social and trendy hobby; they explain how to hold canning parties (complete with cocktails) and few of their recipes feature easy to find, easy- on- the- wallet ingredients.

If you fall in to the target market, absolutely pick up this book - it will make your day and there are certainly some unique, interesting ingredient combinations to play with. If you do not fall squarely into that demographic, I would encourage you to avoid this book; there are many great canning books out there that will better suit your needs.
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