PICKLES AND PRESERVES
Author: Marion Brown
Publisher: UNIVERSITY OF NORTH CAROLINA PRESS, Sep 2002
408 heirloom recipes for today's cooks. Not only covers pickles & preserves but also relishes, conserves, chutneys, pickled meats, mincements, & much more. 6x8 inches, 288 pgs.
"The conservation of food by pickling and preserving is an old and honorable art," writes Marion Brown in her introduction to Pickles and Preserves, first published in 1955. While the art of food preservation does indeed have a long history, it is also very much in step with contemporary interest in natural foods and home gardening. As the popularity of farmers' markets, natural food stores, and garden-to-table cookbooks attests, Americans are once again hungry for the taste of authentic home cooking.
With its heirloom recipes and clear instructions, Pickles and Preserves introduces the modern cook to a wonderful piece of America's culinary heritage. The book's 408 recipes not only cover pickles and preserves but also relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats mincements, ketchups, sauces, and candied fruits. Many of the recipes are surprisingly quick and simple. Many are for special delicacies to be savored with a holiday meal or given as gifts. Damon Fowler's new foreword expands and updates Brown's notes on preserving methods, equipment, and safety.
WHAT THEY"RE SAYING:
"With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art." -Damon Lee Fowler, from the Foreword.
ABOUT THE AUTHOR:
Marion Brown (1903-1995) was author of the classic Marion Brown's Southern Cook Book (1951, 1968), one of the earliest regional cookbooks.