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Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen Hardcover – March 29, 2011
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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
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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Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
I originally checked this out from my local library, started reading through the recipes, and realized I didn't want to take it back. Read morePublished 11 days ago by Michelle Turner
okay, i don't usually write reviews, but i have to on this one.
while the overly-styled pictures can be overlooked (think spools of thread, vintage toys, playing cards, etc... Read more
I received this book as a gift and love the unusual recipes. My only problem is that some of the ingredients are not so easy to find. Read morePublished 1 month ago by JRS
lots of good recipes that are not your standard, back of the jar recipes. Nice to make something different.Published 2 months ago by Amazon Customer
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 13 months ago by Eduardo