Status
Available
Call number
Collections
Publication
Stewart, Tabori & Chang (2016), 304 pages
Description
Whether your idea of gardening is a tomato plant on your fire escape or a pumpkin patch in the yard, Homegrown is the ultimate guide to growing your own food and eating it, too! With clear and uncomplicated illustrations, author Heather Hardison guides readers through the process of planting, growing, harvesting, and preparing more than 25 of the tastiest, easy-to-grow vegetables and small fruits--such as spinach, kale, artichokes, and pears--and cooking them into seasonal, clean, and delicious offerings--including Fava Bean Crostini, Tomato and Watermelon Gazpacho, and Parsnip Hummus. Using Homegrown's tips for stocking your own unprocessed pantry, growing your own herbs, and pickling and canning the last of your bounty, anyone can learn to eat from the ground up. Part cookbook, part gardening guide, Homegrown is the perfect excuse to start a small container garden, cook a few seasonal dishes, and see where it takes you!--… (more)
User reviews
LibraryThing member MrsTalksTooMuch
Amazing book. The author has a great sense of humor and good taste. The recipes are all for water bath canning so you need no special equipment to get started. I love how not only are there recipes to can, but also recipes to use the things you canned. Really glad I bought this one!
LibraryThing member Dokfintong
Words, words, too many words. Ms Krissoff writes a lot of words. 400 pages of text and photos, and a lot of them I did not care about. The text could be much shorter without losing any meaning.
The layout is not spectacular. The graphics people crammed a lot of words on the page and used a bunch of
Why organize the canning year by seasons? Spring Fruits. Spring Veg. Summer Fruits. Summer Veg. Fall Fruits. Fall Veg. Winter Fruits. Winter Veg. (And one of my grammarian friend would steam at the "s" on "Fruits", a word he contends is a collective noun.)
The strawberries in the photos on pages 36 and 46 appear to have early stage anthracnose. I don’t like the foam in the jam photos page 39. Too much foam can encourage mold. Any foam disqualifies a jar from competition. Ms Kissoff says she is not interested in beautiful presentation or winning prizes with her canned goods, but shouldn't she be setting a high standard?
There are several kinds of Thai basil that taste quite different from each other. From the photo it looks like Ms. Krissoff is using horapha for the recipe "Strawberry Jam with Thai Herbs" on page 42. It's hard to be sure because the color of the leaves doesn't match the color of the stem. I don't think this would be something I would like, either, and I wonder if the leaves cooked in the jam, will turn dark as they do in cooked dishes. There is no photo of the finished jam.
Besides recipes for canning fruit and vegetables, there are a quite a lot of secondary recipes that are not canned in any way (including page after page of quick pickles) tucked into the main chapters and a whole final chapter called "Baked and Creamy Things to Put Preserves On". I am an experienced cook with lots of other books. Suggestions would be enough without padding the book with recipes for "Gingerbread with Grapefruit Sauce", soups and salad dressings, and all kinds of extraneous stuff including how to make Ginger Beer and homemade tamarind paste.
Most of the recipes in this book are for things I would not consider making. Never anything with lavender. Maybe strawberry with chamomile would be ok, but frankly, what for?
I would not buy this book for myself or for a friend.
I received a review copy of "Canning for a New Generation: Updated and Expanded Edition" by Liana Krissoff photos by Rinne Allen (Abrams) through NetGalley.com.
The layout is not spectacular. The graphics people crammed a lot of words on the page and used a bunch of
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fancy fonts and little boxes for certain headings, some of which are askew on the page. The various background patterns and color are ok, but I wouldn't have chosen them. Some of the photos have odd depths of field. Design is always a matter of taste, though, and you might not even notice. Ms Kissoff's jars are displayed with the rings on which is considered a no-no by USDA and Ball because corrosion may develop between the ring and the glass and the seal might be compromised.Why organize the canning year by seasons? Spring Fruits. Spring Veg. Summer Fruits. Summer Veg. Fall Fruits. Fall Veg. Winter Fruits. Winter Veg. (And one of my grammarian friend would steam at the "s" on "Fruits", a word he contends is a collective noun.)
The strawberries in the photos on pages 36 and 46 appear to have early stage anthracnose. I don’t like the foam in the jam photos page 39. Too much foam can encourage mold. Any foam disqualifies a jar from competition. Ms Kissoff says she is not interested in beautiful presentation or winning prizes with her canned goods, but shouldn't she be setting a high standard?
There are several kinds of Thai basil that taste quite different from each other. From the photo it looks like Ms. Krissoff is using horapha for the recipe "Strawberry Jam with Thai Herbs" on page 42. It's hard to be sure because the color of the leaves doesn't match the color of the stem. I don't think this would be something I would like, either, and I wonder if the leaves cooked in the jam, will turn dark as they do in cooked dishes. There is no photo of the finished jam.
Besides recipes for canning fruit and vegetables, there are a quite a lot of secondary recipes that are not canned in any way (including page after page of quick pickles) tucked into the main chapters and a whole final chapter called "Baked and Creamy Things to Put Preserves On". I am an experienced cook with lots of other books. Suggestions would be enough without padding the book with recipes for "Gingerbread with Grapefruit Sauce", soups and salad dressings, and all kinds of extraneous stuff including how to make Ginger Beer and homemade tamarind paste.
Most of the recipes in this book are for things I would not consider making. Never anything with lavender. Maybe strawberry with chamomile would be ok, but frankly, what for?
I would not buy this book for myself or for a friend.
I received a review copy of "Canning for a New Generation: Updated and Expanded Edition" by Liana Krissoff photos by Rinne Allen (Abrams) through NetGalley.com.
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LibraryThing member buckwriter
Canning for a New Generation: Updated and Expanded Edition the new book by Liana Krissoff.
Mrs Krissoff's family expert in canning. When she left her reality for NYC, although she experimented every kind of food at the end she was missing something: food preserved.
With the help of her family,
The expanded edition offers 50 new recipes.
From the ways you can prepare jams with or without sugar, or with or without pectin (true, I use the old classic method; we add sugar, a lot of work but not pectin, taste is completely different) you can of course preserve with various methods many other food, veggies or vegetables in every season of the year.
This book will introduce to the reader an explanation of all the various ingredients that will be implemented in the vegetables or fruits and later will offer many great recipes for food preservation.
The book published by Abrams the perfect gift for a friend.
Mrs Krissoff's family expert in canning. When she left her reality for NYC, although she experimented every kind of food at the end she was missing something: food preserved.
With the help of her family,
Show More
friends etc, she became great in the art of preserving food and later she wrote a first book about it.The expanded edition offers 50 new recipes.
From the ways you can prepare jams with or without sugar, or with or without pectin (true, I use the old classic method; we add sugar, a lot of work but not pectin, taste is completely different) you can of course preserve with various methods many other food, veggies or vegetables in every season of the year.
This book will introduce to the reader an explanation of all the various ingredients that will be implemented in the vegetables or fruits and later will offer many great recipes for food preservation.
The book published by Abrams the perfect gift for a friend.
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LibraryThing member kmajort
Clear info, glad it is in my library's collection.
LibraryThing member alyssaross
Canning for a New Generation: Updated and Expanded Edition is a good cookbook that has good diverse recipes for canning along with tips and tricks. I liked that it was separated by seasons for better organization. However, I downloaded this kindle edition onto my phone because I don’t have a
Hopefully this is just because I downloaded it onto my phone because this seems like a good cookbook that I would use often when it is canning season. The content is useful and helpful for beginners and seasoned canners alike.
*I received a free copy from NetGalley in exchange for my honest review.
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kindle and it is not formatted well. The recipes are not on separate pages so although they are separated by a page break of sorts it is difficult sometimes to read. The ingredient list starts on one page and continues onto another. For me, that is difficult to read and comprehend. I need the entire ingredient list on one page so that I can look them all over at once. For most people that probably isn’t as big of an issue.Hopefully this is just because I downloaded it onto my phone because this seems like a good cookbook that I would use often when it is canning season. The content is useful and helpful for beginners and seasoned canners alike.
*I received a free copy from NetGalley in exchange for my honest review.
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LibraryThing member London_StJ
My sister-in-law earns an A+ for this birthday gift, largely because she had no idea I had this book on my wishlist; we were recently talking about my new desire to try canning, and so for my birthday she bought me canning supplies and Krissoff's beautiful book - only to realize later I had it
I have not yet had the opportunity to try any of the recipes, so I don't feel that I can give the book a proper rating, but I wanted to share my initial response to Canning for a New Generation as a straightforward text.
First of all, the book as a whole is visually pleasing. In my limited experience I have found that some cookbooks are either too cramped or use too much white space, but this particular book has an excellent layout with easy-to-follow text and clear directions. The images that are included are very enticing.
Secondly, I am thrilled with the organization of the book as a whole. Krissoff breaks her recipes down into seasons to make the best of good, fresh produce, and to share ideas for canning throughout the entire year. Each season is then broken down into fruits and vegetables, making it easy to navigate even if you choose not to use the table of contents.
Thirdly, Krissoff includes recipes in each seasonal chapter that use the canned goods described! This is another winning feature of the book, and a great advantage for a novice such as I. Sure, I want to learn canning, and I want to try all sorts of new and wonderful things ... but what do I do with all of these preserves once I have them sitting smugly on my shelf? Krissoff provides some ideas, and everything seems perfectly scrumptious.
In her introduction Krissoff describes her methods for choosing the recipes she includes - some of which are family favorites, and others are of her own invention - and one of the key requirements seems to be ease of preparation. All of the recipes are for water bath canning, and all are for foods with a high acid content, which apparently means there is no risk of botulism.
Now I can't wait for spring and summer produce to start rolling in so I can start my canning adventure!
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tagged on Amazon.I have not yet had the opportunity to try any of the recipes, so I don't feel that I can give the book a proper rating, but I wanted to share my initial response to Canning for a New Generation as a straightforward text.
First of all, the book as a whole is visually pleasing. In my limited experience I have found that some cookbooks are either too cramped or use too much white space, but this particular book has an excellent layout with easy-to-follow text and clear directions. The images that are included are very enticing.
Secondly, I am thrilled with the organization of the book as a whole. Krissoff breaks her recipes down into seasons to make the best of good, fresh produce, and to share ideas for canning throughout the entire year. Each season is then broken down into fruits and vegetables, making it easy to navigate even if you choose not to use the table of contents.
Thirdly, Krissoff includes recipes in each seasonal chapter that use the canned goods described! This is another winning feature of the book, and a great advantage for a novice such as I. Sure, I want to learn canning, and I want to try all sorts of new and wonderful things ... but what do I do with all of these preserves once I have them sitting smugly on my shelf? Krissoff provides some ideas, and everything seems perfectly scrumptious.
In her introduction Krissoff describes her methods for choosing the recipes she includes - some of which are family favorites, and others are of her own invention - and one of the key requirements seems to be ease of preparation. All of the recipes are for water bath canning, and all are for foods with a high acid content, which apparently means there is no risk of botulism.
Now I can't wait for spring and summer produce to start rolling in so I can start my canning adventure!
Show Less
Language
Original publication date
2010
ISBN
9781613120415