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"When I was growing up, canning was for old folks and cranks and separatists," writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there's never been a better time to revisit the centuries-old techniques of preserving food at home.
This hip, modern handbook is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.
This hardcover book measures 8 inches by 9 inches. Published August 1, 2010.
Founded in 1949, Abrams has the distinction of being the first publishing house in the United States to specialize in art and illustrated books. Today the New York-based company maintains seven imprints and counts writer Susan Orlean, photographer Richard Avedon, and graphic designer Stefan Sagmeister among its stable of authors. Abrams catalogs list beautifully designed volumes that contain everything from cooking, architecture, decoration, sports and entertainment, pop culture, and children’s comics.