BOLD, FRESH FLAVORS FOR THE MODERN PANTRY
"When I was growing up, canning was for old folks and cranks and separatists," writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.
This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.
- Size: 8 x 9
- Page Count: 304
- Illustrations: 100 full-color illustrations; 36 detachable labels
- Format: Paperback
About the Author
Liana Krissoff is the author of five cookbooks, including Abrams’ Whole Grains for a New Generation andSecrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker. She worked in the editorial departments of Rizzoli and HarperCollins and has been a freelance recipe tester, editor, and writer for over a decade. Happily transplanted from a tiny apartment in Manhattan, she now lives with her husband and their daughter in Morgantown, West Virginia.
Praise for Canning For a New Generation:
"A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor."
-The New York Times