“An exciting survey of preserved foods . . . with simple-to-follow recipes, Macdonald expertly walks readers through the process, covering each step, from the equipment needed to troubleshooting problems such as mold and curdling. This is an inspiring guide to new flavors and reliable methods of preserving them.” – Publishers Weekly
“Clean fonts and design enhance the book’s modern feel and make it easy and practical to use in the kitchen. This is a perfect addition to a library collection because, while it’s designed for beginners, experts, too, will love its new ideas and diversity of recipes.” – Sarah Tansley, Booklist.