Pickles and Preserves

Pickles and Preserves by Marion Brown. hardcover edition. ISBN: 9780517122396.

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 Americas culinary heritage. The books 408 recipes cover everything from preserves and relishes to chutneys, fruit butters, pickled meats, sauces, and even candied flowers for decorating desserts. 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 Fowlers new foreword expands and updates Browns notes on preserving methods, equipment, and safety. The book will be useful to canners of all levels of experience.