Think outside the Ball jar

“I love this collection of simple yet remarkably diverse recipes—from kimchi to blackberry jam to pear chili chutney.  The book empowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable.” —Alice Waters, organic food pioneer and owner, Chez Panisse, Berkeley, CA

TART AND SWEET
101 Canning and Pickling Recipes for the Modern Kitchen
By Kelly Geary and Jessie Knadler

The art of preserving has become a cornerstone of the artisanal food movement, and TART AND SWEET is the canning manual to accompany the craft’s recent resurgence.

A recipe from the cookbook was featured on the March 15, 2011 front page of the New York Times Dining & Wine section, with a second recipe on the inside.

TART AND SWEET provides a fresh tutorial on small batch canning accompanied by easy to follow instructions and gorgeous photography that look nothing like the dark and dusty “canned food” of yesteryear. It is packed with more than 101 recipes for preserved fruits, pickled vegetables, jams, chutneys, syrups and sauces, utilizing inventive flavor combinations such as blueberry lemongrass syrup and pickled ramps, as well as county fair faves like canned peaches and bread-and-butter pickles (only with much, much less sugar).  In addition, you will find recipes and inspiration for using your jarred goods in delicious and creative ways, from cocktails to cakes, as well as advice on how to assemble the perfect pickle plate and host a fun canning fete.

TART AND SWEET is now available in bookstores nationwide.  Order your copy today:

For an autographed copy of Tart and Sweet, order it from Books and Co., my local book store.