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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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Amazon.com: 4.4 étoiles sur 5 285 commentaires
426 internautes sur 434 ont trouvé ce commentaire utile 
5.0 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!
185 internautes sur 192 ont trouvé ce commentaire utile 
5.0 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.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing preserving book with lower-sugar recipes than most canning books! 15 mai 2016
Par tartlet - Publié sur Amazon.com
Format: Broché Achat vérifié
This cookbook has wonderful fresh, new recipes, especially for the jams, which are low sugar. 90% of the jam cookbooks available use WAY too much sugar (pound of fruit per pound of sugar), including everyone's standby, the Ball Jam book. I have made several recipes from this book, including Rhubarb and Orange jam (out of this world!) and Sour Cherry Preserves. Amazing!

Canning for a New Generation, along with Tart and Sweet, by Kelly Geary and Jessie Knadler, and Preserving with Pomona's Pectin, are the ONLY books I have found that don't have a diabetic coma-inducing ratio of fruit to sugar. The recipes are creative, arranged seasonally in the book, and the photos lovely. I love this book and would recommend it to anyone interested in creative canning and preserving!
246 internautes sur 264 ont trouvé ce commentaire utile 
2.0 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.
14 internautes sur 14 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 This is an excellent canning book! 29 juin 2011
Par Kitty - Publié sur Amazon.com
Format: Broché Achat vérifié
I'm new to canning. I started just last year in early October. Thankfully I had a class on canning and the teacher was responsible and very insistent on safe canning. He recommended the Ball Blue Book but also this book and I can see why. Obviously the Ball book stresses safe canning methods but in the past 9 months as I've read more and more I realize there are a host of people out there who are cashing in on the re-emergence of canning by writing a canning cookbook. In many cases unsafe canning practices are outlined. I mean, unsafe canning can kill you so this is no small thing. Krissoff includes IN EVERY RECIPE instructions on safe canning (sterilize jars in boiling water for 10 minutes . . . ladle hot water over lids . . .). I mean, it's almost TOO repetitive, and yet I appreciate it every time I do a recipe.

As for the recipes themselves, they are wonderful. I did many batches of Spiced Cranberries last autumn, and sent jars all over the US as Christmas gifts and people raved. Also popular were Ginger Pear Preserves. In recent months I've done pickled beets and pickled radishes and I expect them to be just as wonderful as every other recipe I've tried.

Ms. Krissoff lives right here in Atlanta. I am thinking of stalking her and asking for a canning afternoon. She gets it, and while the Ball Blue Book is a canning bible, her recipes are hip and exciting and far beyond the dilly bean.
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