Mrs. Wheelbarrow's Practical Pantry : Recipes and Techniques for Year-Round Preserving
by Cathy Barrow and Christopher Hirsheimer and Melissa Hamilton

Overview -

In Mrs. Wheelbarrow's Practical Pantry , food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers' market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.  Read more...

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More About Mrs. Wheelbarrow's Practical Pantry by Cathy Barrow; Christopher Hirsheimer; Melissa Hamilton

In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers' market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.

As Cathy writes in her introduction, "A walk through the weekend farmers' market is a chance not only to shop for the week ahead but also to plan for the winter months." From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow's Practical Pantry shows you how to create a fresh, delectable, and lasting pantry--a grocery store in your own home.

Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.

Under Cathy's affable direction, you'll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook--and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.

In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what's been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.

Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs--along with troubleshooting tips to ensure safe preserving--will keep your kitchen vibrant from spring to fall.

Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy's recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf--creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.

  • ISBN-13: 9780393240733
  • ISBN-10: 0393240738
  • Publisher: W. W. Norton & Company
  • Publish Date: November 2014
  • Page Count: 432
  • Dimensions: 10.59 x 8.3 x 1.31 inches
  • Shipping Weight: 3.82 pounds

Related Categories

Books > Cooking > Methods - Canning & Preserving

BookPage Reviews

Cooking: Sweet, savory, superb

Despite rumors that Brooklyn is “so over,” it remains the hottest borough in New York City. And Ovenly is one of its hottest bakeries. Agatha Kulaga and Erin Patinkin met at a foodie book club, found that their entrepreneurial urges and love of baking meshed, gave up their day jobs and set off on the adventure that led to Ovenly, the uber-successful Greenpoint bakery where customers line up for their Bloody Mary Scones. Now they’re publishing their first cookbook, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery. For a super start to the new year, revitalize your baking repertoire and whip up some of those famous scones, then try Caramel Bacon Hot Tarts; sweet, subtly sharp Blue Cheese Apple Pie with Walnuts; herby Bourbon Chocolate Chip Cookies with Tarragon; Feta, Basil & Scallion Muffins; and rich, satisfying Salted Dark Chocolate Pudding. The instructions are detailed, easy to follow and often accompanied by step-by-step photos, tips and “get creative” variations.

Cathy Barrow’s passion for preserving is boundless and inspiring. It’s her way of being a true and active locavore, of showing her commitment to our farmers, to our planet and to feeding real food to the people she loves. Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving, her debut cookbook, is her hard-to--resist invitation to make preserving a part of your everyday life and turn the fleeting abundance of each season into a wonderfully stocked pantry that makes your cooking easier, healthier and more sustainable. With the clarity that comes from true expertise and with an evident concern for safety, Barrow covers water-bath canning, pressure canning, curing, brining, smoking and even making simple, fresh cheeses. Among the nearly 140 recipes, you’ll find jams, jellies, pickles, stocks, sauces, fish fumet, candied chilies, smoked oysters, air-cured Bresaola, duck confit and more. Go at your own pace, slip into preserving slowly or go gangbusters—Barrow will be there as your model and mentor.

Michael Pollan, our foremost foodie public intellectual, has had a powerful influence on how we eat, cook and think about food. If you’ve wondered who influenced him, you’ll find the answer in The Pollan Family Table by Corky, Lori, Dana and Tracy Pollan, Michael’s mother and three sisters. With more than 110 Pollan family-tested recipes and their collective “sage advice” on ingredients, techniques and food philosophy, this cookbook is a true home-cooked-dinner-on-the-table-every-night enabler. Corky, while having an impressive career, served up wonderful family dinners regularly, which made a lasting impression on all her kids. Here, two generations of Pollan women, who live the same time-strangled lives we all do, share their recipes and strategies. Each recipe has a “market” list and a “pantry” list that make shopping stress-free. Chatty header notes put every dish in context, cooking times are realistic and, best of all, the food is delicious, doable and often dazzling. 


This article was originally published in the January 2015 issue of BookPage. Download the entire issue for the Kindle or Nook.

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