The Joy of Pickling
300 Flavor-Packed Recipes for Vegetables
and More from Garden or Market
Revised edition
Quarto, 2016
480 pages, $24.99 (paperback)
ISBN: 9781558328600
First published in 1998, this comprehensive guide to pickling around the world covers fermented, fresh, quick, and freezer pickles; relishes, salsas, and chutneys; and even pickled fish, meat, and eggs. The Joy of Pickling is replete with history, science, and lore about pickles.
Praise for The Joy of Pickling:
“Among the joys of the American dinner table during the first half of this [the twentieth] century were the bowls of homemade pickles. The Joy of Pickling brings it all back to life in simple, informative language with easy-to-follow instructions. I hope everyone who sees this book will open it up and discover the wondrous world of pickles that can be made at home.”–Chuck Williams, founder, Williams-Sonoma
“This wonderful book of recipes is sure to be an essential companion for every gardener and cook.”—Roger B. Swain, co-host of “People, Places, and Plants” (HGTV) and writer and editor for Horticulture magazine
“No one knows pickling better than Linda Ziedrich.”—Charlie Trotter, chef, restaurant owner, and author of Charlie Trotter’s Vegetables, Raw, and Charlie Trotter’s Seafood
“I find this book to be a wonderful resource. Linda Ziedrich has demystified the process of pickling by providing a variety of mouthwatering recipes that are simple and straightforward.”—Martin Yan, host of PBS’s “Martin Yan’s Chinatown” and founder of the Yan Can International Cooking School
“By working a special magic on an abundance of garden produce, Linda Ziedrich has transformed what might have become a lost art into something both necessary and delightful. This is a book not just about saving money or rescuing a surfeit of cucumbers and cherry tomatoes from the pitfalls of superabundance. It is about applying simple methods to simple ingredients to produce tastes and textures that are both unexpected and extraordinary. Even in an age marked by home kitchens used for reheating instead of cooking, pickling is a thoroughly modern notion, one that requires little time and expense and pays great dividends.”—Christopher Kimball, publisher and editor of Cook’s Illustrated, author of The Cook’s Bible, and host of PBS’s “America’s Test Kitchen”
“I have picked up a number of pickling books but I have found that yours is still the bible. When I see a recipe in one of the other books, I always check it against yours. If I use the other recipe, I always incorporate your recipe into it, because your recipes are more straightforward in direction and use simpler, more readily available spices.”
—Tj Jaehn, Oregon
“I have your book The Joy of Pickling, and I want you to know how much I enjoy it. I have NEVER before read a recipe book from cover to cover. . . . Thank you so much for your very informative book and know that every time I reference it I will be thinking of you.”
—Marilyn, Ohio
“You don’t know me. I have your cookbooks and always recommend them to people who ask me: ‘What is the BEST canning book if I’m only going to buy ONE?’
“I say ‘Welllll, do you want to pickle or make jam?’
“Then if they say both I tell them they need your Joy of Pickling AND your Joy of Jams, Jellies, and Other Sweet Preserves.”—Brook Hurst Stephens, Washington
The Joy of Jams, Jellies,
and Other Sweet Preserves
225 Classic and Contemporary Recipes
Showcasing the Fabulous Flavors of Fresh Fruits
Harvard Common Press, 2009
432 pages, $18.95 (paperback)
ISBN: 978-1-55832-406-0
This comprehensive guide to the craft of making sweet preserves includes 225 recipes for jams, jellies, marmalades, conserves, syrups, pastes, and more. All the recipes are based on traditional methods; none call for packaged pectin. The book is organized alphabetically by type of fruit, with an introduction to each about its history, cultivars, and growing and harvesting requirements. With its attention not only to common fruits but to others that never appear in supermarkets, The Joy of Jams has proven an essential resource for gardeners and U-pick and farmers’-market shoppers.
Praise for The Joy of Jams, Jellies, and Other Sweet Preserves:
“This terrific guide to modern home preserving has everything you need to know to put by the season’s finest. Filled with fruit delights from Apple Butter to Watermelon Molasses, this is a treasure-trove of recipes you’ll want to explore all year long.”—David Lebovitz, author of The Great Book of Chocolate and The Perfect Scoop
“Linda Ziedrich, the princess of pickling, has written another cookbook destined to be a trusty kitchen companion, dog-eared and covered with stains. Farmers’ market shoppers and U-pick enthusiasts will find all the old favorites, like great versions of raspberry jam and apple butter, and enticing new recipes like cantaloupe jam with mint, spiced sweet cherries, and sweet walnut preserves. The introductions to each type of produce are full of useful information on varieties, ripeness, and storage. Whether you’re just learning to make preserves or an experienced preserver looking for inspiration, this book is for you.”—Heidi Yorkshire, food writer, Portland, Oregon
One thought on “Linda’s Books”
Comments are closed.