A quick book recommendation for this Friday – Eugenia Bone’s The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. It’s a sizable cookbook organized by ingredient, and each section includes ‘regular’ recipes as well as those for canning/preserving, and then recipes that use those preserved items. It’s basically what the subtitle says – a way to think about cooking and your ingredients differently. If you’re interested in seasonal cooking, occasional canning without making it a big project, and generally getting the best bang out of your food purchases, I’d recommend it. Nothing is particularly esoteric but everything’s interesting enough to feel like I hadn’t read it before.
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