Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year Round Preserving (W. W. Norton, November, 2014)
About the cookbook
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.
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.
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.
Canning and preserving are 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.
What’s Inside (Table of Contents)
Chapter One: The Basics of Water-bath Canning: Answering the Siren Call of Seasonal Abundance
jams, preserves, chutney, sauces, jelly, juice, pie filling, tomatoes,
salsa, ketchup, peppers and hot sauce, pickles
Chapter Two: Canning Under Pressure: Groceries You’ll Never Have to Carry Home Again
stock, soup, beans, vegetables, chiles, pantry ready meat and fish
Chapter Three: Salt, Water, Smoke and Air: Alchemy in the Kitchen
preserving meat and fish, salt cures, brines, smoking, air-curing
Chapter Four: Curds and Whey: Why Buy the Cow?
What People are Saying
“A friend in the kitchen is a pleasure, but a friend who’s a mentor and a master is even better. Cathy Barrow is all three: she holds your hand as you stir a pot of boiling strawberry jam, encourages you to source raw milk to make cottage cheese, and convinces you that you, too, can smoke your own bacon. A Mrs. Beeton for the DIY generation, one who guiltlessly inspires you to make all your kitchen staples from scratch, Mrs. Wheelbarrow is a household expert who’s about to become a household name.”
— Amanda Hesser and Merrill Stubbs, co-founders of Food52.com
“In an era in which more cooks are preserving their own fruits, vegetables, and meats, Cathy Barrow’s superb Practical Pantry provides exactly what we need most: clear, lively instruction in basic technique, combined with innovative recipes for using the food that you’ve preserved. Don’t think of this book as a how-to-make-jellies-and-jams book but rather a thorough primer on small-scale preservation of all the foods we keep, one that deserves to be in home and restaurant kitchens alike.”
—Michael Ruhlman, author of Soul of a Chef, Ratio, and Charcuterie
“I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow’s lifetime’s worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen.”
Barry Estabrook–Author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
“Cathy Barrow’s is an essential voice in the new conversation we are having about the way we eat. All cooks will find the clear directions and fool-proof recipes indispensible as they rediscover the joy of canning, curing, smoking, drying, and more. Authoritative and comprehensive, Mrs. Wheelbarrow’s Practical Pantry brims with sound advice and precise recipes all delivered in the reassuring tone of someone who knows her way around a water bath.”
— Spike Gjerde, Chef/Owner Woodberry Kitchen
“Mrs. Wheelbarrow’s Practical Pantry is THE functional handbook for anyone looking to put up their own food. Cathy Barrow digs deep into jam making, pickling, pressure canning, charcuterie, and home cheese making, crafting a book that answers every question there is about how to preserve, transform, and enhance seasonal food.”
—Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year Round
For media inquiries, please contact Lauren Opper at W. W. Norton (lopper AT wwnorton DOT com)