Kelly Geary is a chef who worked at Blue Hill at Stone Barns and Manhattan's Little Giant before founding Sweet Deliverance NYC. Named one of New York food markets' rising stars by TimeOut magazine, Kelly has been featured in the New York Times and on NPR, among others, and is the recipient of a 2011 Good Food Award for her ground cherry jam. She lives in Brooklyn, New York.Jessie Knadler is a writer whose work has appeared in the Wall Street Journal, Women's Health, Cosmopolitan, Every Day with Rachael Ray, Prevention, Redbook, and Glamour, among others.
“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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