Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Frutti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.
Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed—Preserved: Fruit is your guide to new culinary adventures.
Praise for Preserved: Fruit
“The nature of fruit is that when it comes on it is both copious and fleeting. As soon as it is picked it is a race against time to preserve the flavor and nutrition. Preserved: Fruit is well-researched and creative–I can’t wait for persimmons to come around again so I can make Lemon Butter-Stuffed Hoshigaki. This book will inspire this generation of cooks looking to preserve the wealth of nutrition in fresh fruits in ways that are delicious, ancient, and fun.”
— Kirsten K. Shockey, author of Fermented Vegetables and co-founder of The Fermentation School
“Preserved goods are deliciously complex in flavor, great for avoiding food wastage, and a trip around the world without even leaving the kitchen. But beyond that, the act of preserving is also such a great interactive experience. These inspiring and mouthwatering guides make me so excited to get into the kitchen with my son–and with plenty of canning jars!”
— Marcus Samuelsson, author of The Rise
“These books truly bring a world of flavor to the table. The wisdom and culinary talent of this trio ensure that each recipe not only expands your understanding of preservation, it excites you with its deliciousness and novelty. For those who wonder if they need another preservation book, the answer is: You just need these.”
— Christine Muhlke, culinary consultant and the author of Wine Simple
Leave a Reply