The food in jars kitchen : 140 ways to cook, bake, plate, and share your homemade pantry

The food in jars kitchen 140 ways to cook, bake, plate, and share your homemade pantry

Marisa McClellan

Book - 2019

Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables.

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Subjects
Cooking.
Condiments.
Cookbooks.
Genres
Cookbooks
Published
Philadelphia : Running Press [2019]
Language
English
Main Author
Marisa McClellan (author)
Edition
First edition
Item Description
Includes index.
Physical Description
236 pages : color illustrations ; 23 cm
ISBN
9780762492466
  • Introduction
  • Equipment
  • Breakfast and brunch
  • Snacks and toasts
  • Dips and spreads
  • Sauces and condiments
  • Salads and sides
  • Braises, soups, and roasts
  • Yeasted loaves and rolls
  • Cookies and bars
  • Cakes, puddings, and cobblers
  • Pies and tarts
  • Drinks
  • Frozen treats
  • Essential preserves.
Review by Library Journal Review

For home canners (and others) who need help using up jams, jellies, chutneys, and pickles, McClellan (Food in Jars) offers a cookbook featuring preserved foods as time-saving flavor boosters in a wide range of recipes. Readers will learn how to take preserves beyond their typical uses and how to utilize the homemade pantry properly. McClellan relates how to whip up convenient sauces (herbed marmalade marinade), scrumptious snacks (jam-glazed nuts), and cocktails (jam daiquiri). A number of the recipes for entrees and desserts appropriate for quick, family meals or casual entertaining support flexibility, and most include a highlighted "recommended preserves" box suggesting good optional flavors. This well-indexed book features chapters organized around food categories rather than main ingredients, as in Sally Wise's Out of the Bottle, which contains recipes using less traditional quince and passionfruit preserves. Though McClellan resurrects throwbacks such as chocolate sauerkraut cake, she also includes modern offerings (sauerkraut frittatas; tomato jam and smoked paprika granola). Additionally, the 140 recipes boast McClellan's ten favorite formulaic recipes for creating small-batch preserves. VERDICT This attractive cookbook is recommended for food preservers and anyone else who enjoys easy, flavorful cooking from scratch.-Bonnie -Poquette, Milwaukee © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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