Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving


One of The Atlantic’s Best Food Books of the Year
A Los Angeles Times Holiday Gift-Giving Pick
An Amazon Best Cookbook & Food Writing Book of the Year

Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s ri

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  1. Anjou Wu says:
    33 of 35 people found the following review helpful
    5.0 out of 5 stars
    A charming, comprehensive, and erudite book about the good life (and canning), July 1, 2013
    By 
    Anjou Wu (Minneapolis, MN USA) –

    Verified Purchase(What’s this?)
    This review is from: Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving (Hardcover)
    I’m not typically a cookbook reader. I’m a recipe scanner and someone who enjoys cookbooks as objects, or “coffee table” books. With the exception of a Nigel Slater volume, I have never read a book about food from beginning to end. That changed with this book. Once I read the first few pages, I knew this book was something special and one I would come to cherish in short order. Kevin West is a wonderful writer and his personality shines through from the start.

    On page 343, for example, West writes “(c)ooking is work that encompasses joy, and good recipes should guide the former in order to deliver the latter”. What’s remarkable is how much West delivers on that promise in the 532 pages of this book. The recipes cover a huge range of preserves, jams, jellies, chutneys and so much more that it would take a solid year (which is probably what West intended, given that the book is arranged by season) to prepare even half of them! But, what an incredibly fun endeavor. This book has given me some amazing tips and techniques, but it’s much more than a master class on home preserving. I felt like a friend was sending me recipes and stories, as well as enthusiasm and a subtle push to explore the range of flavors and textures available to us in a land of plenty. I’ve recommended this book to just about everyone I know, and I can’t say enough good things about it. And, no, I don’t know the author nor am I employed by the publisher.

    All of this is enhanced by West’s own charming photographs. As I write, my first batch of “Sunshine Pickes” (p.155) are cooling, and I can barely wait to try more recipes in the coming months.

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  2. Helen Highwater says:
    7 of 7 people found the following review helpful
    5.0 out of 5 stars
    Well Crafted Cookbook, October 30, 2013
    By 
    Helen Highwater (California) –

    Verified Purchase(What’s this?)
    This review is from: Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving (Hardcover)
    There are many cookbooks out there. This is perhaps one of the most useful and beautiful ones.
    For over a year I read Kevin West’s food blog and enjoyed the clear and simple directions and
    comprehensive information on the food being preserved. At my age it is good to say I’ve learned
    something from someone younger! The last three weeks I’ve spent cooking and experimenting with
    quince, and have spilled onto the pages of this book. The jelly is lovely, and tastes like
    an exotic honey. The membrillo is a new flavor, and combined with West’s suggested manchego
    cheese has made autumn nights quite extravagant. This week I’m turning the page, and will
    experiment with something new. I highly recommend this book for cookbook readers, food historians,
    or simply cooks looking for inspiration. Jammers and canners will appreciate his flavorings
    and explanations of techniques and wry humor. The photographs are eye candy.
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  3. F. E. De Sanctis says:
    18 of 19 people found the following review helpful
    5.0 out of 5 stars
    Wow, July 4, 2013
    By 
    F. E. De Sanctis (Ohio) –
    (REAL NAME)
      

    Verified Purchase(What’s this?)
    This review is from: Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving (Hardcover)
    Last year I went on a canning frenzy and upgraded my kettle,utensils,and cookbooks. I purchased 6 or 7 recent books & used them all. When this came I opened it,felt overwhelmed,waited for quiet time to go page by page..this is a fabulous comprehensive book LOADED with ideas and well written recipes. Can’t wait to get canning this year w/this added to my arsenal.
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