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Awards
OverviewFull Product DetailsAuthor: Beth Dooley , Mette NielsenPublisher: University of Minnesota Press Imprint: University of Minnesota Press Dimensions: Width: 17.80cm , Height: 2.50cm , Length: 22.90cm Weight: 0.726kg ISBN: 9780816699582ISBN 10: 0816699585 Pages: 200 Publication Date: 25 April 2017 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsContents Conserves: Nordic Flavors of the New Heartland The New Heartland Approach The Tools! The Techniques The Good Stuff Fruit Apples Applesauce with Grapefruit and Cardamom Caramel Apple Butter with Lemongrass Earl Grey Crabapple Jelly Oven-dried Apples Savory Apple Compote with Horseradish and Chili Blackberries Blackberry Bay Jam Blackberry Preserves with Lime and Candied Ginger Blackberry Syrup with Lime and Lemongrass Blueberries Fit for a Queen Jam Savory Blueberry Jam with Rosemary, Black Pepper, and Lemon Verbena Sweet Blueberry Vinegar Cherries Tart Cherry Jam with Vanilla, Almond, and Star Anise Tart Cherry Syrup with Cardamom and Black Pepper Sweet and Savory Pickled Tart Cherries Tart Cherry Compote with Ginger, Fennel, and Bay Leaves Citrus Blood Orange Marmalade with Vanilla and Chili Preserved Limes with Bay Leaves and Coriander Classic Orange Marmalade Orange Cherry Chutney Sweet Brined Lemons Candied Citrus Peel Bonus! Citrus Syrup Cranberries Rustic Cranberry Strawberry Jam with Lime and Vanilla Cranberry Ketchup Pickled Cranberries Currants Black Currant Preserves with Rum Black Currant Jam with Candied Ginger and Lemon Thyme Lavender Scented White Currant Syrup Sweet and Hot Red Currant Relish Dried Fruit Apricot Prune Jam Boozy Fruits Elderberries Elderberry Apple Butter Elderberry and Lemon Thyme Shrub Gooseberries Gooseberry Chutney Gooseberry Jam with Lemon and Vanilla Grapes Spicy Grape BBQ Sauce Pears Lime Ginger Pear Shrub Sweet and Savory Pickled Pears Sweet and Spicy Pear Chutney Plums Chunky Plum Compote Oven Roasted Plum Chutney Plum Jam with Port Wine Raspberries Minty Raspberry Jam Chipotle Raspberry Syrup Simple Raspberry Sauce Rhubarb Vanilla Scented Oven Baked Rhubarb Compote Mint and Chili Sweet Pickled Rhubarb Roasted Rhubarb Ketchup Strawberries Oven Baked Strawberry Preserves with Ginger and Lemon Verbena Hot and Tangy Strawberry Jam Vegetables Asparagus Pickled Asparagus with Juniper and Fennel Beans Spicy Wax Beans with Tarragon White Bean Dip with Oven Dried Tomatoes and Smoked Paprika Beets Pickled Golden Beets with Chili and Grapefruit Roasted Beet and Tomato Relish Broccoli and Cauliflower Pickled Broccoli with Indian Spices Spicy Pickled Vegetables Cabbage Crunchy Pickled Red Cabbage with Jalapeño Simple Kraut with Apples and Coriander Carrots Carrot Lemon Marmalade with Ginger and Cardamom Danish Pickled Carrots Hot and Sweet Carrot Relish Corn Corn Salsa Hot and Sweet Pickled Corn Sweet Spicy Corn and Cabbage Relish Cucumbers Savory Cucumber Relish Sweet Pickled Cucumber Slices Eggplant Eggplant Chutney with Cardamom and Pomegranate Molasses Eggplant Dip with Poblano Peppers Fennel Fennel and Onion Confit Pickled Fennel with Lemongrass Garlic Garlic Scape Pesto with Lemon and Thyme Indian Spiced Garlic Chutney Saffron Pickled Garlic Mushrooms Preserved Mushrooms Mushroom Ketchup Onions Crispy Pickled Red Onions Onion Pomegranate Marmalade Parsnips Parsnip and Grapefruit Relish Parsnip Lime Marmalade with Chili and Coriander Peppers – Hot and Sweet Sweet Hot Pepper Pickles Harissa Sauce Roasted Red Pepper Dip Pepper Packed Ketchup Romesco Dip Picante Pepper Chutney Radishes Fermented Radishes with Juniper and CorianderReviewsBeth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way.They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways. Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest</p> Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper. Lynne Rossetto Kasper, Host, The Splendid Table(r) from American Public Media</p> This delightful book is full of promise the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it s better than fresh a situation I m too familiar with. This is a lovely work. Deborah Madison, author of <i>Vegetable Literacy</i> and <i>The New Vegetarian Cooking for Everyone</i></p> Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways. -Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper. -Lynne Rossetto Kasper, Host, The Splendid Table (R) from American Public Media This delightful book is full of promise-the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it's better than fresh-a situation I'm too familiar with. This is a lovely work. -Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Absolutely a home cook's canning bible. -St. Cloud Times There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you'll have a stocked pantry in the coldest, most barren months. -City Pages In their cookbook Beth Dooley and Mette Nielsen show first-time cooks and experienced canners alike how to turn fresh produce at the peak of the season into brilliant condiments. -Viking Magazine -Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways.---Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest-Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper.---Lynne Rossetto Kasper, Host, The Splendid Table(R) from American Public Media-This delightful book is full of promise--the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it's better than fresh--a situation I'm too familiar with. This is a lovely work.---Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways.-Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper. -Lynne Rossetto Kasper, Host, The Splendid Table from American Public Media This delightful book is full of promise-the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it's better than fresh-a situation I'm too familiar with. This is a lovely work. -Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Author InformationBeth Dooley is author and coauthor of several award-winning cookbooks, including Savoring the Seasons of the Northern Heartland (Minnesota, 2004), The Northern Heartland Kitchen (Minnesota, 2011), Minnesota's Bounty (Minnesota, 2013), In Winter's Kitchen, and The Birchwood Cafe Cookbook (Minnesota, 2015). She writes for the MinneapolisSt. Paul Star Tribune and appears regularly on KARE 11 TV and Minnesota Public Radio's ""Appetites."" Mette Nielsen's photographs have graced the pages of numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis and collaborated on The Birchwood Cafe Cookbook and Minnesota's Bounty. Tab Content 6Author Website:Countries AvailableAll regions |
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