About this item
Finally, a guide to canning for the modern cook! Learn new techniques and try over 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn't just about putting food in jars and letting it sit and sit -- it's about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you're a novice canner or an experienced cook on the hunt for new recipes and novel techniques. ??Her delicious recipes go beyond the obvious jams, marmalades, and jellies -- the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she'll include detailed safety information to make your canning journey as smooth as possible.
About the Author
Jamie DeMent was raised in Eastern North Carolina. As she saw family farms disappearing and industrialized farming taking over, she searched for ways to revive the simplicity of eating healthy, locally grown food. In 2001, after completing her degree in Southern History and African American Studies at the University of North Carolina in Chapel Hill, she became a Legislative Aid for Representative Brad Miller on Capitol Hill, then was a Director of Special Projects for the NC Museum of Natural Sciences where she supported fundraising efforts for the Nature Research Center. DeMent left the Museum to join Richard Holcomb at Coon Rock Farm. The couple also own Piedmont Restaurant in Durham, North Carolina, and nationwide food delivery business, Bella Bean Organics. Jamie's days are spent writing about food and farming and planting, harvesting, cooking and selling products from her farm. Jamie has a cookbook, The Farmhouse Chef: Recipes and Stories from my Carolina Farm, published by UNC Press. She is also a guest lecturer at UNC Chapel Hill, NC State University, Duke University, and teaches cooking classes throughout the country. Jamie was recently named one of North Carolina's "Outstanding Women in Business" for 2016, was in the "40 Under 40" Class for 2017 by the Triangle Business Journal and has had featured articles and recipes in several magazines.
?
