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Tart and Sweet

Best Seller
Tart and Sweet by Jessie Knadler and Kelly Geary
Mar 29, 2011 | ISBN 9781609613457

Available from:

  • Mar 29, 2011 | ISBN 9781609613457

    Available from:

Product Details


“Kelly and Jessie’s book is an exciting compilation of all things preserved! What a great way to capture the seasons at their peak.” —Bill Telepan, chef and owner of Telepan Restaurant, New York City

Tart and Sweet is the go-to to guide for the ancient tradition of preserving. Written clearly and concisely, you will use it forever . ” —Frank Falcinelli, co-owner of Frankies Spuntino and coauthor of The Frankies Spuntino Kitchen Companion & Cooking Manual

“I love this collection of simple yet remarkably diverse recipes–from kimchi to blackberry jam to pear chili chutney. Tart and Sweet empowers resourceful home cooks and gardeners so they can capture and preserve the seasonal ripeness of a fruit or vegetable.” —Alice Waters, author of The Art of Simple Food

“A comprehensive, user-friendly guide to canning and preserving for the 21st century with easy-to-follow, delectable, small batch recipes. Perfect for both the seasoned and novice canner.” —Marie Simmons , author of Fresh & Fast: Inspired Cooking for Every Season and Every Day

“I once ate nearly an entire pint of Kelly’s candied kumquats with cinnamon and star anise straight from the jar. Happily even those who don’t have the pleasure of living in the same city with her can now easily make their own delicious preserves, thanks to the lovely and very clever Tart and Sweet– which should do for Ball jars what Jim Lahey’s bread recipe did for Dutch ovens.” —Rachel Wharton, James Beard food journalism award winner and Deputy Editor of Edible Manhattan and Edible Brooklyn

“Kelly Geary ‘s preserves are the best i have ever tasted. She uses excellent ingredients, perfect balance, and creativity to produce something magical. When she told me that she was working on a book, I started counting the days until I could get my hands on it. I can’t recommend a better book to purchase and learn from in preparation for the coming season’s bounty.” —Jonny Hunter, Chef, Underground Food Collective

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