We’re nearly finished testing recipes for the Vie preserving cookbook. We’ve sampled pickles, jams, marmalade, sauerkraut, and sweet-sour condiments, like mostarda. Equally important to me was ensuring that these preserves fit into meals. They do, quite easily. It can be simple, brushing chicken with kumquat marmalade, for instance. Or more complicated, like glazing beef cheeks [...]
my new book
“With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks.”
—KQED Bay Area Bites"If any book could inspire me to can, it's this one...To flip through this book is to await every turn of the season and every visit to the farmer's market to come."
—Time Out Chicago“Geared toward ambitious home cooks and professional chefs, these recipes could inspire the rest of us to fit into one of those categories.”
—Chicago Magazine-
