The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More

Definitely an interesting read for the modern day preserver

A beautiful book. Well-written, crisply designed, and blessed with superb color photography, it makes one eager to get started trying out these fresh and delicious-sounding recipes and techniques. It's a delight to see Ms. Newton's Kiwi heritage represented here too in her occasional use of New Zealand produce. A brilliantly realized labor of love and a highly recommended source of inspiration for modern cooks of all levels of expertise.

This was a gift to my son who is a chef. He loved it.

Really enjoyed it, but my son would like more detail.

the b b b b best

I'm really getting into this pickling and chutney things, using whatever is cheap and seasonal at the produce mart. I'm using this book alongside Micheal Dietsch's book "Shrubs" - they are both about high flavor, high quality ways to consume and enjoy fruits and vegetables.If you love vinegars and sweet/tart flavors even half as much as I do, you'll enjoy trying recipes and learning techniques that you can modify to tailor the results to your palette. Great way to use produce to make gifts also. Both are great books for serious cooks and kitchen alchemists! However if you are a busy working mom with small children, maybe wait until they get a little older before diving into this - most (but not all) recipes are somewhat labor-intensive. The Modern Preserver is a lovely book with beautiful food photography and fine paper and a fine addition to my high-end cookbook collection.And, finally, if the writer of this book reads this reviews, I'd like to ask about the fermented fruit vinegar recipe on pg 104. The recipe only describes working with apples, but shows pictures of sliced-up strawberries as an option ("the stems of hulled strawberries" comment doesn't seem to cut it... ). Maybe issue an errata? Regardless of this small flaw, thanks for writing this beautiful book!

The book offers many unusual recipes for preserving which are appealing but the reality is that I will never use most of them. As a novice preserver I simply do not find the book of much use. The internet is well populated with recipes and methods for canning and preserving which are easy to find and catalog. In today's world I find that much more appealing than taking the risk of purchasing a hardcover book. If the publisher would have the book available online so you could add your favorite recipes to your own catalog that would be different but now they do not do that. I do own many cookbooks but I think that unless they start making my favorite authors recipes available online I am not going to purchase any more.

I took this out of the library because I wanted to find a recipe for hot pepper jelly. After scanning through it, I had to buy it because there were so many other recipes I absolutely must make. There are a few recipes with unusual ingredients, but for the most part they all use readily available groceries. In a lot of the recipes, these standard ingredients are combined in exciting new ways. I can't wait to make Lime and Saffron Jelly or Sticky Chili Peach Jam.

I have a very large collection of cookbooks but this one I have made more than three quarters of it. Delicious