Savory Sweet: Simple Preserves from a Northern Kitchen

Description

"Let's dispense with the usual old notions of preserving," Beth Dooley suggests, leading us into Mette Nielsen's kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques. Their approach combines the bright, bold flavors of Nordic cuisines while emphasizing the local, the practical, and the freshest ingredients to turn each season's produce into a bounty of condiments.

Beth 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 Minneapolis-St. 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.

"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