即兴演奏

一本水果手册
乔伊斯·戈德斯坦（Joyce Goldstein）
（Lorena Jones Books; $ 24.99）

许多事情可能会激发人们对保存的热情：一个丰富的花园，野心，好奇心，节俭。对我来说，这是怀旧的。保存让我能够回到夏天，并在季节消失后很长时间陶醉于其风味和香气。There’s something magical about the way that making a batch of jam allows me to encapsulate an experience—those golden hours with my children in a berry bramble or the mountain hike that yielded an unexpected bounty of wild huckleberries—and, months later, to savor it again by simply opening a jar. All sentiment aside, no one would bother making preserves if they weren’t delicious. The flavor and mouth-feel of homemade chutneys, conserves, pickles, salsas, jams, and marmalades are infinitely superior to mass-produced options, which rarely display nuance, style, or verve. Whether you want to get started with preserving or to take your hobby to the next level, this inviting new book by master preserver Joyce Goldstein, a retired chef and author of 25 books, provides everything you need to know. Her instructions are straightforward, her 80 recipes foolproof. (Goldstein is a famously meticulous recipe developer.)

当然，每个项目都开始选择最佳的农产品，成熟和芳香。漂亮没关系。风味可以。戈德斯坦写道：“只保留真正令人难忘的水果。”一旦您掌握了保存的基本技术，“您可以像厨师一样思考并与农产品一起玩。您可以随心所欲。”无论那些脸红的杏子都可以吃早餐时果酱，烤酸辣酱还是辣的莫斯塔达，与奶酪一起食用完全取决于您。戈德斯坦（Goldstein）的书在这里 - 在手工艺和创造力的交汇处，与众不同。除了基本过程，食品安全的ABC以及久经考验的食谱外，戈德斯坦还带来了数十年的智慧和真正的热情。她还招呼我们从她那里学到的东西，并通过炮制自己的食谱来获得乐趣。

不要错过:林地樱桃保存。注入贝叶为这种浓郁的甜点带来了迷人的木材。

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