Disclosure: A copy of the book has been furnished for review, and another for the giveaway, by the publisher, Voyageur Press.
Sometimes I wonder whether the world needs another preserving book. And then, lo and behold, a new release comes that surprises and delights.
Like many recent releases, Beyond Canning is written by a friend and contributor to the site, Autumn Giles. I've always admired her creativity, candor, and chipper voice. All of this translates through in the book, in which she delivers a fresh approach to workaday preserving.
Autumn lays out instructions for preserving in an approachable, affable fashion, but what sets her book apart is her unique sense of flavor combinations. Why do plain old preserved lemons when you can punch them up with zesty Korean gochugaru pepper flakes? Orange curd takes a trip to the Fertile Crescent with a dash of rosewater. And though the book is highly seasonally focused, sometimes it's okay to cross those boundaries, like rescuing some frozen spring rhubarb to preserve with winter's grapefruit.
This book is hot off the presses, and I'm participating in a virtual book tour along with other notables. This just kicked off yesterday on Food in Jars (be sure to check it out!), and the tour keeps rolling over the next few weeks on the following blogs:
3/7: Food in Jars
3/8: Punk Domestics
3/10: Hip Girl’s Guide to Homemaking
3/11: Snowflake Kitchen
3/14: Good. Food. Stories.
3/15: Heartbeet Kitchen
3/16: Brooklyn Supper
3/17: The Briny
3/18: The Preserved Life
3/21: Hitchhiking to Heaven
3/22: Hola Jalapeno
3/23: Cook Like a Champion
3/24: Local Kitchen
I've got a copy to give away. You want it, don't you? Of course you do. So how do you enter to win? We've got options -- lots of options. You can do any or all of the following things:
All entries must be logged in the Rafflecopter widget below to qualify for entry. Entrants must live in the one of the 50 United States or District of Columbia; no international entrants are permitted. One lucky winner will be selected at random. You've only got until midnight PDT on Sunday, March 13, so get visiting, pinning, commenting, and tweeting!