Sarah Marshall is the creator of Marshall’s Haute Sauce. Her sustainable, farm-to-table approach has led her to develop recipes for The Walrus and The Carpenter, Jacobsen Salt Co., Bee Local Honey, Portland Creamery, and Union Wine Company. She has been interviewed for Sunset, The Wall Street Journal, The Boston Magazine, and O, The Oprah Magazine and her recipes have been feature in The Oregonian and Taproot magazine. She teaches cooking and canning classes and is a member of the Portland Preservation Society and Le’ Dames PDX. She lives in Portland, Oregon.
Waste not, want not. When it concerns fresh fruits and vegetables,
Oregonian Marshall has the right idea: use every part of the
ingredient possible to enhance and expand flavors exponentially.
Peach stones appear in the eponymous peach-stone tonic. Pear peels
and cores in lavender pear-peel pectin. And kumquat peels are also
deposited in her liquid-gold vegetable stock. That’s one of the
differentiating features of this canning and preserving collection.
Her initial water-bath canning lesson is explained in simple steps,
accompanied by charming color-washed illustrations. The chopping
chart and elevation chart get similar treatment. The 100-plus
recipes truly bespeak the Northwest: carrot cumin slaw, haluski
with blackened brussels sprouts, radicchio and arugula salad with
strawberries, and drunken apple crumble. The final bonus: an end
chapter on starting your own canning club, with some clever tips to
keep it sustainable. This book makes it easy to take advantage of
the seasons. —Booklist Starred Review
"Just when I thought I had all the preserving and canning books I
needed here comes Sarah Marshall's new book Preservation Pantry. .
. . It's the quintessential no-waste preserving book." —San Diego
Foodstuff
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