Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving: A C [Hardcover]

One ofThe Atlantic’s Best Food Books of the Year
ALos 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 rich preserving traditions.
 
Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade,Saving the Seasonis the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year.“Restaurants everywhere serve pickled everything even in the height of growing season, to show they've gotten with the grow-your-own program. This still seems to be a step farther than even diehard farmers-market shoppers are willing to take. But maybe they'll be convinced by Kevin West'sSaving the Season—as much by its stylishness . . . and storytelling. . . . [West] brings in gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic(One of “The Best Food Books of 2013”)

“A pleasure to read. West includes short profiles of his favorite farmers and farm adventures, from Santa Monica market heroes such as Windrose Farms’ Bill and Barbara Spencer, to a weekend-long ramp dig in West Virginia. . lӟ