{"product_id":"savory-sweet-simple-preserves-from-a-northern-kitchen-hardback-9780816699582","title":"Savory Sweet; Simple Preserves from a Northern Kitchen (Hardback) 9780816699582","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eSavory Sweet\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eSimple Preserves from a Northern Kitchen\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eBeth Dooley (Author), Mette Nielsen (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780816699582\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 25 April 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e200 pages, 60\u003cbr\u003e22.9 x 17.8 x 2.5 cm, 0.716 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\n\u003cp\u003e\"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways.\"-Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest\u003c\/p\u003e\n\u003cp\u003e\"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper.\"-Lynne Rossetto Kasper, Host, The Splendid Table® from American Public Media\u003c\/p\u003e\n\u003cp\u003e\"This delightful book is full of promise-the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it’s better than fresh-a situation I’m too familiar with. This is a lovely work.\"-Deborah Madison, author of \u003ci\u003eVegetable Literacy\u003c\/i\u003e and \u003ci\u003eThe New Vegetarian Cooking for Everyone\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Absolutely a home cook’s canning bible.\"-\u003ci\u003eSt. Cloud Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you’ll have a stocked pantry in the coldest, most barren months.\"-\u003ci\u003eCity Pages\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"In their cookbook Beth Dooley and Mette Nielsen show first-time cooks and experienced canners alike how to turn fresh produce at the peak of the season into brilliant condiments.\"-\u003ci\u003eViking Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\n\u003cp\u003e“Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen’s Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season’s produce into a bounty of condiments. \u003c\/p\u003e\n\u003cp\u003eFrom corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to “Fit for a Queen Jam”-these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature’s finest food.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSavory Sweet\u003c\/i\u003e is not your grandmother’s canning cookbook-but it is likely to be your grandchildren’s. \u003c\/p\u003e\n\u003c\/div\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\u003cp\u003eContents\u003cbr\u003eConserves: Nordic Flavors of the New Heartland\u003cbr\u003eThe New Heartland Approach\u003cbr\u003eThe Tools!\u003cbr\u003eThe Techniques\u003cbr\u003eThe Good Stuff\u003cbr\u003eFruit\u003cbr\u003eApples\u003cbr\u003eApplesauce with Grapefruit and Cardamom\u003cbr\u003eCaramel Apple Butter with Lemongrass\u003cbr\u003eEarl Grey Crabapple Jelly\u003cbr\u003eOven-dried Apples\u003cbr\u003eSavory Apple Compote with Horseradish and Chili\u003cbr\u003eBlackberries\u003cbr\u003eBlackberry Bay Jam\u003cbr\u003eBlackberry Preserves with Lime and Candied Ginger\u003cbr\u003eBlackberry Syrup with Lime and Lemongrass\u003cbr\u003eBlueberries\u003cbr\u003eFit for a Queen Jam\u003cbr\u003eSavory Blueberry Jam with Rosemary, Black Pepper, and Lemon Verbena\u003cbr\u003eSweet Blueberry Vinegar\u003cbr\u003eCherries\u003cbr\u003eTart Cherry Jam with Vanilla, Almond, and Star Anise\u003cbr\u003eTart Cherry Syrup with Cardamom and Black Pepper\u003cbr\u003eSweet and Savory Pickled Tart Cherries\u003cbr\u003eTart Cherry Compote with Ginger, Fennel, and Bay Leaves\u003cbr\u003eCitrus\u003cbr\u003eBlood Orange Marmalade with Vanilla and Chili\u003cbr\u003ePreserved Limes with Bay Leaves and Coriander\u003cbr\u003eClassic Orange Marmalade\u003cbr\u003eOrange Cherry Chutney\u003cbr\u003eSweet Brined Lemons\u003cbr\u003eCandied Citrus Peel\u003cbr\u003eBonus! Citrus Syrup\u003cbr\u003eCranberries\u003cbr\u003eRustic Cranberry Strawberry Jam with Lime and Vanilla\u003cbr\u003eCranberry Ketchup\u003cbr\u003ePickled Cranberries\u003cbr\u003eCurrants\u003cbr\u003eBlack Currant Preserves with Rum\u003cbr\u003eBlack Currant Jam with Candied Ginger and Lemon Thyme\u003cbr\u003eLavender Scented White Currant Syrup\u003cbr\u003eSweet and Hot Red Currant Relish\u003cbr\u003eDried Fruit\u003cbr\u003eApricot Prune Jam\u003cbr\u003eBoozy Fruits\u003cbr\u003eElderberries\u003cbr\u003eElderberry Apple Butter\u003cbr\u003eElderberry and Lemon Thyme Shrub\u003cbr\u003eGooseberries\u003cbr\u003eGooseberry Chutney\u003cbr\u003eGooseberry Jam with Lemon and Vanilla\u003cbr\u003eGrapes\u003cbr\u003eSpicy Grape BBQ Sauce\u003cbr\u003ePears\u003cbr\u003eLime Ginger Pear Shrub\u003cbr\u003eSweet and Savory Pickled Pears\u003cbr\u003eSweet and Spicy Pear Chutney\u003cbr\u003ePlums\u003cbr\u003eChunky Plum Compote\u003cbr\u003eOven Roasted Plum Chutney\u003cbr\u003ePlum Jam with Port Wine\u003cbr\u003eRaspberries\u003cbr\u003eMinty Raspberry Jam\u003cbr\u003eChipotle Raspberry Syrup\u003cbr\u003eSimple Raspberry Sauce\u003cbr\u003eRhubarb\u003cbr\u003eVanilla Scented Oven Baked Rhubarb Compote\u003cbr\u003eMint and Chili Sweet Pickled Rhubarb\u003cbr\u003eRoasted Rhubarb Ketchup\u003cbr\u003eStrawberries\u003cbr\u003eOven Baked Strawberry Preserves with Ginger and Lemon Verbena\u003cbr\u003eHot and Tangy Strawberry Jam\u003cbr\u003eVegetables\u003cbr\u003eAsparagus\u003cbr\u003ePickled Asparagus with Juniper and Fennel\u003cbr\u003eBeans\u003cbr\u003eSpicy Wax Beans with Tarragon\u003cbr\u003eWhite Bean Dip with Oven Dried Tomatoes and Smoked Paprika\u003cbr\u003eBeets\u003cbr\u003ePickled Golden Beets with Chili and Grapefruit\u003cbr\u003eRoasted Beet and Tomato Relish\u003cbr\u003eBroccoli and Cauliflower\u003cbr\u003ePickled Broccoli with Indian Spices\u003cbr\u003eSpicy Pickled Vegetables\u003cbr\u003eCabbage\u003cbr\u003eCrunchy Pickled Red Cabbage with JalapeÑo\u003cbr\u003eSimple Kraut with Apples and Coriander\u003cbr\u003eCarrots\u003cbr\u003eCarrot Lemon Marmalade with Ginger and Cardamom\u003cbr\u003eDanish Pickled Carrots\u003cbr\u003eHot and Sweet Carrot Relish\u003cbr\u003eCorn\u003cbr\u003eCorn Salsa\u003cbr\u003eHot and Sweet Pickled Corn\u003cbr\u003eSweet Spicy Corn and Cabbage Relish\u003cbr\u003eCucumbers\u003cbr\u003eSavory Cucumber Relish\u003cbr\u003eSweet Pickled Cucumber Slices\u003cbr\u003eEggplant\u003cbr\u003eEggplant Chutney with Cardamom and Pomegranate Molasses\u003cbr\u003eEggplant Dip with Poblano Peppers\u003cbr\u003eFennel\u003cbr\u003eFennel and Onion Confit\u003cbr\u003ePickled Fennel with Lemongrass\u003cbr\u003eGarlic\u003cbr\u003eGarlic Scape Pesto with Lemon and Thyme\u003cbr\u003eIndian Spiced Garlic Chutney\u003cbr\u003eSaffron Pickled Garlic\u003cbr\u003eMushrooms\u003cbr\u003ePreserved Mushrooms\u003cbr\u003eMushroom Ketchup\u003cbr\u003eOnions\u003cbr\u003eCrispy Pickled Red Onions\u003cbr\u003eOnion Pomegranate Marmalade\u003cbr\u003eParsnips\u003cbr\u003eParsnip and Grapefruit Relish\u003cbr\u003eParsnip Lime Marmalade with Chili and Coriander\u003cbr\u003ePeppers – Hot and Sweet\u003cbr\u003eSweet Hot Pepper Pickles\u003cbr\u003eHarissa Sauce\u003cbr\u003eRoasted Red Pepper Dip\u003cbr\u003ePepper Packed Ketchup\u003cbr\u003eRomesco Dip\u003cbr\u003ePicante Pepper Chutney\u003cbr\u003eRadishes\u003cbr\u003eFermented Radishes with Juniper and Coriander\u003c\/p\u003e\u003c\/div\u003e\u003c\/font\u003e\u003c\/p\u003e\u003c\/font\u003e\r\n\r\n\r\n\r\n\r\n","brand":"Univ Of Minnesota Press","offers":[{"title":"Brand New","offer_id":52739369828632,"sku":"9780816699582","price":18.99,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/savory-sweet-simple-preserves-from-a-northern-kitchen-hardback-9780816699582","provider":"Freshly Printed Books","version":"1.0","type":"link"}