The art of preserving Ancient techniques and modern inventions to capture every season in a jar

When it comes to preserving, we might think of our grandmothers, rows of ball jars and wax, and long hot days in the kitchen, and then we sigh and say, maybe next year. MacDonald's (Artisan Market, 2009) third book just might change your mind and have you making pickles in no time. She entices readers with beautiful pictures and an encouraging tone: "If you have a decent heavy sauce pan you can improvise along the way" will sound like music to beginners' ears. Tons of information decode the process of creating jams, chutneys, booze, pickles, and so much more. Recipes include prep, cooking, and maturation times and helpful tips and tricks. She covers all of the classics and also introduces a variety of interesting and international flavors. Clean fonts and design enhance the book's modern feel and make it easy and practical to use in the kitchen. This a perfect addition to a library collection because, while it's designed for beginners, experts, too, will love its new ideas and diversity of recipes.

Macdonald (Artisan Preserving), chef and founder of The Bay Tree Food Co., returns with an exciting survey of preserved foods, complete with recipes for the chutneys, curds, and jellies she produces for shops and restaurants across Britain. "The freshness and flavor that goes with homemade is not something you can buy," Macdonald writes, explaining why one would go the extra mile of canning food. With simple-to-follow recipes, Macdonald expertly walks readers through the process, covering each step, from the equipment needed to troubleshooting problems such as mold and curdling. After the solid primer comes a delightful offering of recipes for preserves that features the tried-and-true--strawberry jam, mint jelly, cucumber relish--as well as more exotic options, among them black pepper and cumin jelly, boozy cherry and walnut mincemeat, and pickled black grapes. Jams are recommended to be spread on scones, baked into tarts, or sandwiched in a Victoria sponge cake, and French dishes--including bar-le-duc and cerises au vinaigre--abound. Left out are mainstays such as salsa, dill pickles, and sauerkraut, but their absence is mitigated by the prevalence of other international fare, including harissa paste, kimchi, and a Scandinavian-leaning beetroot gravlax. This is an inspiring guide to new flavors and reliable methods of preserving them. (July)