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Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving Hardcover – November 3, 2014

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Cathy Barrow (Author)
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Cathy Barrow (Author)
4.7 out of 5 stars 83 customer reviews
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  • Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving
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Product Details

  • Hardcover: 432 pages
  • Publisher: W. W. Norton & Company; 1 edition (November 3, 2014)
  • Language: English
  • ISBN-10: 0393240738
  • ISBN-13: 978-0393240733
  • Product Dimensions: 8.4 x 1.4 x 10.3 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (83 customer reviews)
  • Amazon Best Sellers Rank: #426,016 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsMrs. Wheelbarrow's is a Success!
By Charles MacPherson on December 11, 2014
Format: Hardcover Verified Purchase
First and foremost, I LOVE this book. Ok the superlative is a strong opening statement, but I must admit that I have been both canning and pressure canning for only about one year. I have been looking for a book that had more than just pickles, jams and jellies. In fact this is my frustration with the majority of books on the market. They don't focus on the full picture of stocking a pantry. I'm sick of jams and pickles!! However, Mrs. Barrow is brilliant with her concept of a true "pantry" style book. It is both useful, necessary and practical while all the time being a beautifully written, illustrated and designed book. All of the recipes and advice are written in a very user friendly manner and easy for both beginners and expert canners to use and need. My first attempt was to pressure can beef stock. Lengthy in process, but look at the results! I now have a 1 year shelf stable product that will make my life and so much easier. I actually care about my families food and so I have a large organic vegetable garden that I am now canning. This is a MUST HAVE BOOK. Trust me, I own +/- 15 other canning books, and this is at the top of my list. Most of the others I will be giving to the local charity shop to sell as I have no need for them. ENJOY!!
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5.0 out of 5 starsTake your home cooking and preserving to the next step
By Clearwater Scuba on November 6, 2014
Format: Kindle Edition
If you're ready to take your cooking skills a little further and make that scary leap where you say, as your friends are over for brunch, 'why yes, I did make the jam! glad you like it! I made the bacon, cheese, pickles, gravlax and ketchup too! enjoy while I go and get those oysters out of the smoker' this is your book. It starts simple, with jams and canned tomatoes, breaking things down before taking you to pickles, then gently to pressure canning and on to preserving meat and fish. Finally, its cheese, my favorite! The recipes teach you methods, show you how, and in lots of cases, tell you why. For example, how make a killer jam with not too much sugar, lots of fruity flavor and how to get it to set. Then, once you know the basics, you can play around and mix the flavors yourself (also, you're told where NOT to mess with things, especially if you want to can something). I've made jam with fruit from the freezer already (nothing like bringing June back on a cold fall day) and now I'm moving onto the cheese recipes. The book gives you the confidence to take that step. Beautiful pictures too.
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5.0 out of 5 starsCathy starts us out easy -- sessional jams
By Carol Sacks on November 14, 2014
Format: Hardcover Verified Purchase
Cathy Barrow's new book, Mrs. Wheelbarrow's Practical Pantry, is a comprehensive guide for year-round food preservation; it's content-rich and a feast for the eyes, full of lush, gorgeous photographs.

Cathy starts us out easy -- seasonal jams, sauces and such that allow you to put spring and summer on your shelf. Her bonus recipes send you back to your burgeoning pantry so you can put those seasonal treats back on your table after the first fall freeze -- think Jam Tarts, award-winning Sour Cherry Pie at Thanksgiving and Inside-Out Samosas to go with Mango Chutney on a wintery Sunday evening.

You'll move on to pressure-canning -- stocks and soups, for example -- and meat and fish preservation. Yes, you can make your own Pancetta, Gravlax and Canned Tuna. The book concludes with a chapter on cheese-making: homemade ricotta, sour cream, cream cheese and other dairy wonders are within your grasp.

From the cover photo to the step-by-step photos that take you through making fruit preserves to the finished products put to perfect use, photographers Christopher Hirsheimer and Melissa Hamilton bring Cathy's clever recipes and trusted techniques to life.

I've made several recipes: Strawberry-Mango Jam, Apricot Jam with Ginger and Rosemary -- and the bonus recipe for her foccacia, which features that marvelous apricot jam. I made her Bacon-Onion Jam after making her divine Maple-Bourbon Bacon, too. Her Figgy Marmalade is wonderful on toast and even better in her Grilled Cheese, which include Manchego and Fontina Cheeses.

While the bonus recipes feature the basic recipes from each chapter, it's easy to make them by substituting high-quality store-bought ingredients.Read more ›
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5.0 out of 5 starsAs the title says a Practical guide to home preserving.
By SD on November 6, 2014
Format: Hardcover Verified Purchase
What a gorgeous book filled with practical recipes and techniques. It's written for both novice and more experienced cooks. Cathy gives you ideas of what to do when you bought those three flats of strawberries and made all those jars of jam only to realize that your family of two can eat only so much jam. And those ideas go beyond just giving the jam away as gifts.

The book covers a wide range activities to load up your larder; well, freezer and fridge too. Water bath canning of jams, jellies, pickles and sauces is the first chapter. Then comes pressure canning for those low acid items, like stock, beans and meat. Chapter three will have you making your own bacon as it's about curing brining and smoking. The last chapter is cheese making.

What's really remarkable about the book is how approachable and doable Mrs. Wheelbarrow makes something like making cheese. She's wisely picked items like bacon and whole muscle curing that are on the easier and safer side of Charcuterie.

The recipes are concise and easy to follow. There's additional info in the head notes and the chapter introductions. And there are bonus recipes to use the items you've preserved. Make some crème fraîche and she'll have you make a beautiful kale and potato galette with it.

Those photography is first rate too. I love that the cover is printed.
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Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

A good reference for finding recipes for making a whole dinner.

Published 28 days ago by naseisjo55
5.0 out of 5 starsFive Stars

Great recipes and good explanations of how tos

Published 2 months ago by Maryalice M.Kenney
5.0 out of 5 starsFive Stars

All cooks should read this!!

Published 3 months ago by Mr. N.
5.0 out of 5 starsImpressive and not just for Canning!

First used this book checked out from the library. I found so much info that was useful even though I have no plans to can foods the directions for safety facts and recipes for... Read more

Published 4 months ago by Angela P.
5.0 out of 5 starsHelpful book, very important for a cook's library

Excellent book. I use it all the time, for reference and for dreaming.

This is a must buy if you love to cook.

Published 4 months ago by Heather
5.0 out of 5 starsA must for all food preservers.

This is a beautiful book full of current information as well as recipes. I read it like a novel, it is so well presented. Read more

Published 6 months ago by Elizabeth Lewis
5.0 out of 5 starsLOVE LOVE LOVE this book

LOVE LOVE LOVE this book. I haven't made much out of it, and I am one who reads cookbooks like novels. I did use the roasted tomato sauce out of it and it is a family favorite. Read more

Published 8 months ago by Lacey
5.0 out of 5 starsFive Stars

Clever!

Published 10 months ago by Anna P
5.0 out of 5 starsSerious canners -and those who aspire to be- need this book.

Cathy Barrow's book is an indispensible addition to any serious canner's library. It is full of jams, jellies, preserves, pickles, and other goodies that make your pantry as well... Read more

Published 10 months ago by Rebecca L. Lindamood
5.0 out of 5 starsA must-have cookbook

I got interested in canning and preserving two or three years ago, after a bumper crop of tomatoes and one too many power outages that destroyed the food I had in the freezer. Read more

Published 11 months ago by Carrie S.

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