Eco Read | Preservation Kitchen
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You might remember I had announced a series of Eco Read features with cookbooks in mind. Easily one of my favourite categories of books, there's so much inspiration to be had EVEN when you're married to an amazing chef. Some nights he doesn't feel like cooking, and while I don't mind the task, my mind isn't carried away with endless possibilities upon opening up the fridge door so I rely on my favourite cookbooks. With our latest issue of the magazine all about food, I thought it was apt to run a series featuring just a few of those cookbooks I love, both new and old. Today's pick is The Preservation Kitchen by Paul Virant & Kate Leahy. While preserving may seem like a spring through early fall kind of activity, what I love about this book is it's adaptations to the seasons. Winter sees us take advantage of citrus fruits and delicious marmalades and preserved lemons are calling. Or, with a spin towards the unusual, the book has us take on ingredients that you might not think to work into preserving—for example, there's a whole segment all about beer. The Preservation Kitchen more than walks you through the basics, although it does a fabulous job of that too, it invites you to take on a plethora of new flavours and experiments. Even better, once you've got the knack for canning, there are lovely menu and recipe ideas to help you properly enjoy your new preserves. The canning jar is a universe that I have just begun to explore, but I'm officially addicted. There's nothing more satisfying to grab a jar off the shelf, packed with ingredients you know are natural and pure, break the seal with a satisfying pop and dig in. (The Preservation Kitchen is 304 pages, published by Ten Speed Press, $34, available via online retailers and bookstores everywhere.)
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