KEVIN WEST Presents Saving the Season

Malaprop's & Appalachian Sustainable Agriculture Project are proud to Present Kevin West 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 Season is 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. About the AuthorKEVIN WEST is from rural Blount County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on the staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog SavingtheSeason.com; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. He is certified as a Master Food Preserver by the University of California Cooperative Extension. Praise for Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving…“This cookbook is unlike any other on my shelf. West approaches his topic—home canning and preserving—with a reporter's attention to detail and a poet's sensibility; it's less a canning tutorial and cookbook than it is a collection of absorbing personal essays, literary excerpts, explications of culinary history, and friendly advice, all of which happens to be punctuated by appealing, easy-to-follow recipes. . . . The text dances on, its cadence dictated by the season, and while there are more than enough spring and summer recipes to keep you busy every weekend from now through the end of August (I, for one, can't wait to make my own Maraschino cherries), West's engaging stories will probably have you reading ahead, looking forward to homemade pumpkin butter and blood orange marmalade.” —Saveur.com “I love Kevin West's beautiful new book about canning, pickling, and preserving.” —Alice Waters “Part cookbook, part manifesto, and part crypto-memoir . . . literate and lyrical and fanatically well researched. . . . The kind of cookbook you can read for pleasure. . . . It has more than 200 recipes but is shot through with little essays, too—about preserving, food gathering, gardening, family.” —John Jeremiah Sullivan, Lucky Peach “When is the last time you wanted to read a cookbook, not just use its recipes? . . . There have been bushels of cookbooks published on home preserving in recent years, but this comprehensive collection of more than 200 recipes is an essential guide for accomplished canners . . . as well as novices. . . . Author Kevin West's writing is beautiful, revealing canning lessons learned from friends [and] the traditions behind American preserving. . . . Filled with personal stories that show the connection between the garden and the dinner table, and how that can be extended to offer tastes of summer in the middle of winter. . . . There's so much wisdom here it's hard to put down, and literary references to opera, poetry and great writers open up a deeper level of thinking than most cookbooks can conjure.” —The Oregonian “If you're looking to perfect your marmalade technique or learn how to make ‘canned’ salmon . . . , West will show you how. More interested in scavenging for pyrachantha berries on common L.A. sidewalk ground to make a jelly? You'll find useful tips here, too. . . . Regardless of your homemade cornichon and peach jam making experience, it's the stories here that will make you want to try West's versions. . . . We love how genuine West's personal reflections feel in an age when recipe headers often read like they came straight out of a ‘branding 101’ blog convention seminar. . . . It's earned a permanent spot on our cookbook shelf.” —LA Weekly (blog) “Saving the Season reminds us why we preserve, its pages rich with the cuisine and culture we are connected to any time we stir a pot of jam or put up a jar of pickles. . . . Transcends what you might normally think of when you imagine a preserving cookbook. Both academic and soulful, it's the sort of book that you can carry into the kitchen, curl up with on the couch, and rely on for reference. . . . [Perfect for] anyone who likes cooking and seasonal eating, including both new and experienced food preservers; appreciators of history, art, literature, science, and culture. . . . If you buy only one preserving cookbook this year, or perhaps even in your lifetime, promise me you'll make it this one.” —The Kitchn.com “The secret corner where nostalgia meets innovation is where all food thinkers do their best work. Kevin West carves out that nook for you. . . . Traditional and quirky alike, Saving the Season is an endearing, romantic, and most of all practical resource for everyone — whether [you are] cleaning out the fridge, making the rounds at the greenmarket or just late to a strawberry picking date with Grandma. I, for one, am inspired and obsessed!” —Christina Tosi, author of Momofuku Milk Bar “Kevin West’s enthusiasm is infectious and his recipes seductive. Whether you are at work in the kitchen or savoring it in your armchair, great pleasures await within in the pages of Saving the Season.” —Scott Peacock, co-author of The Gift of Southern Cooking “Saving the Season is smart, romantic, poetic, and practical. . . . A damned good read and gorgeous photos, too.”—David Tanis, author of A Platter of Figs and Other Recipes “A bounty of jelly, marmalade and pickle recipes, timely and timeless for today’s cult of domesticity.” —C, California Style magazine “[A] liberal arts approach to recipes and stories focusing on . . . cuisine and culture. . . . About the past as much as the present.” —Women’s Wear Daily “This cookbook by West, journalist and home-canning blogger, venerates the art of ‘putting up’ seasonal bounty of regional hillside orchards, forests, and gardens. Southern roots and childhood memories of home canning with grandparents inspire West's passion for capturing the taste of the seasons in a jar. In an impressive practical guide rich in storytelling and culinary information, this self-described urban dweller who doesn't garden provides a thorough compendium of essential techniques for preserving the harvest.. . . . Because ‘nature's bounty is abundant but fleeting,’ West shows home cooks how to save the season through the tradition of canning.”—Publishers Weekly “West, who is certified as a master food preserver by the University of California Cooperative Extension, explores the various preserves available through the four seasons. Each base recipe includes variations to please any palate. . . . Appendixes of peak seasons by region and tables of fruit varieties provide extensive information for cooks in any region. More than just recipes, the book also contains stories of the author’s travels throughout the States, as well as regional preserving traditions. . . . A lot of information is packed into [Saving the Season], covering the basics of preserving along with easy to advanced recipes. The combination of recipes and musings makes this a great read both in and out of the kitchen.” —Library Journal “With the present obsession among consumers for locally grown fruits and vegetables, the practice of putting up foods has undergone a renaissance. As West points out, the real goal of home canning, pickling, and preserving is to retain for future enjoyment the special flavors of foods freshly plucked from the earth or snatched from trees and vines. West’s recipes, clearly written, cover everything from dill pickles to complex marmalades. Antique fruits appear as well as fiery kimchi. In addition to his recipes, West has scattered through the text reminiscences, anecdotes, and reflections on personalities associated in some way to the world of canning and preserving. . . . West’s guide will prove invaluable.” —Booklist

Event date: 
Monday, July 29, 2013 - 7:00pm
Event address: 
55 Haywood St
28801 Asheville
us
$35.00
ISBN: 9780307599483
Availability: On Our Shelves Now
Published: Knopf Publishing Group - June 25th, 2013