Well-Preserved – Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone
Eugenia Bone shows us how even in a small SoHo kitchen, all of us can preserve the best of the season for months ahead and make fabulous meals from tapenades, jams, compotes and other homemade jarred foods. She learned the love of canning from her father, and gives the reader heartfelt stories about food along with incredible, unusual recipes. Bone includes “master recipes” such as Figs in Brandy and Zucchini Flower Sauce, as well as recipes for how to use these creations, such as Duck Breast with Brandied Fig Sauce and Zucchini Flower Risotto.