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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry (Anglais) Broché – 17 août 2010

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Food prices are soaring and the domestic arts are staging a full comeback. With attendance in CSA (Community Supported Agriculture) farm boxes booming and books like Barbara Kingsolver's Animal, Vegetable, Miracle on the bestseller list, it's clear that there's a real return to the kitchen for preservers, canners and putter-uppers. Liana Krissof's Canning for a New Generation is a hip, modern handbook for canners, chockful of gorgeous flavour pairings and smart recipes for how to use which canned food when. From Sauerkraut to Plum-Cardamom jam, from Black Plum Applesauce to Cocktail Onions, this cookbook stands out from the pack, not only in terms of its design (uncoated stock and unjacketed hardcover, to start) but also because it's simply a breath of fresh air after too many red-and-white checkered canning books from the mid-century. The book includes basic information on technique, seasonal produce lists, more than 150 recipes for canning, drying, freezing, and candying food (as well as making liqueurs and other alcoholic beverages), and useful sidebars on such topics as how to throw a canning party, how to package your products as gifts, and how to make your own apple pectin.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: HASH(0x9cb294e0) étoiles sur 5 304 commentaires
416 internautes sur 424 ont trouvé ce commentaire utile 
HASH(0x9c362f90) étoiles sur 5 loving it! at least so far! 17 août 2010
Par kimmiebee - Publié sur Amazon.com
Format: Broché
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!
182 internautes sur 188 ont trouvé ce commentaire utile 
HASH(0x9c2513b4) étoiles sur 5 Not your Grandma's canning book! 18 août 2010
Par HDF - Publié sur Amazon.com
Format: Broché Achat vérifié
What a beautiful, unique book! So many good tips--the easy jelly straining method is definitely easier than Grandma's messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.
207 internautes sur 222 ont trouvé ce commentaire utile 
HASH(0x9c2511bc) étoiles sur 5 What goes around comes around 27 septembre 2013
Par Cast Iron - Publié sur Amazon.com
Format: Broché
There's nothing new under the sun here: just a so-so book with fairly traditional recipes sprinkled with 1990s additions and plenty of 2010 attitude. Liana Krissoff reframes traditional recipes by moving minor ingredients that have long been a part of preserving into her titles, `a la current menu descriptions ("Spiced Apple Butter," "Peaches in Vanilla Syrup"), thus making her recipes seemingly new. Most of them are not; many are already widely available.

The book's title, too, misleads: "Canning for a New Generation" is limited to water-bath canning, which leaves out all preserved meats, fish, stocks, soups, sauces, and low-acid vegetables, except those that are pickled or fermented--some pretty big exceptions.

I have to wonder what Krissoff's editors at Stewart Tabori & Chang were thinking when they allowed her to take potshots at groups of people she evidently holds in low regard. Oughtn't books to invite in as many readers as possible, rather than exclude or set out to insult some of them with flippant language like "canning [used to be] for old folks and cranks and separatists" (p. 9) and "I flipped through some canning books at Barnes & Noble (public libraries also being the domain of old folks and cranks--though not separatists so much)" (ibid.)?

If you're new to preserving and want to start with jams, jellies, marmalades, and pickles (the easiest entry points), read Linda Ziedrich's extraordinary and wide-ranging books, "The Joy of Jams, Jellies, and Other Sweet Preserves" (2009) and "The Joy of Pickling" (2009) for beautifully and clearly written recipes and front material by someone who has been preserving for more than forty years. If you're an experienced preserver and are looking for further frisky jam and jelly recipes, pick up a used copy of May Byron's "Jams and Jellies" (1917; repr. 1975) and Catherine Plagemann's "Fine Preserving" (1963). None of these deeply knowledgeable writers claims, as Ms. Krissoff does, that her "recipes . . . are for people a little bit like me." They write (or wrote) for the world, and the depth of their experience and humanity is evident in every one of their recipes.
129 internautes sur 139 ont trouvé ce commentaire utile 
HASH(0x9c2517bc) étoiles sur 5 New Recipes for Preserving 20 décembre 2010
Par Books and Chocolate - Publié sur Amazon.com
Format: Broché
This is a good book for someone who wants to step outside the usual home canned basics like applesauce, strawberry jam and tomato sauce. Some basics are included but most are what I would call "gourmet" types of food such as Brandied Sweet Cherries With Red Wine, Hot Cumin Pickled Summer Squash, Slow-Roasted Fig Preserves With Lemon, and Spiced Cranberries. The recipes are divided by seasons and decorative tags are included in the back of the book.

I'm a more traditional "canner" but there were some recipes in in this book that interested me and I do like that the author includes recipes to use with the preserved foods. However, I do recommend that a beginner invest in something like The Ball Complete Book of Home Preserving (or get information from the U.S.D.A. or local county extension office) in addition to Canning For a New Generation because the Ball book gives better information about canning and preserving that is important for food safety. Krissoff gives some information but I felt it wasn't thorough enough for someone with no previous knowledge of canning. However, for new and fresh recipes this book is a good resource.
67 internautes sur 71 ont trouvé ce commentaire utile 
HASH(0x9c251828) étoiles sur 5 Using what you can! 24 novembre 2010
Par Doggone Reader - Publié sur Amazon.com
Format: Broché Achat vérifié
Kudos to Krissoff for including unique recipes for canning, but I am even more appreciative that she also includes recipes for using what is canned. And her sense of humor is as spicy as her recipes! The yields are smaller than most canning books which is perfect for people new to canning so they are not discouraged with having to can 20lb of something. My garden is barren this time of year, but I can hardly wait to try her spring selections. Although I gave this 5 stars, I have found the index to need some ammending to include listing basic ingredients ... for example, if you grow/have tomatillos you better know they go into salsa verde because tomatillos are not in the index. But then I am a librarian and actually use indices ... others may not.

PS - The photography is very inspirational!!
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