"Each installment of "Preserved" presents recipes from around the world -- some super-simple, others dauntingly complex -- with context on their provenance, cultural significance and the ways they moved around the globe." -- FoodPrint
"Food preservation was once a necessity for survival. Now, cooks pursue it for other reasons, such as health, culinary enjoyment, reducing household waste, saving the season and the simple act of making and sharing. Some of the processes involved are quick, others slow. The books strike a balance between both." --National Post Canada
"These books offer well-researched methods to preserve abundance in enchanting ways. The books are a feast in more ways than one--the recipes begin with rich headnotes that give the reader historical and cultural context to the preserved food." --Kirsten K. Shockey, author of Fermented Vegetables and co-founder of The Fermentation School

"This series is a treasure that will inspire this generation of cooks looking to preserve fresh ingredients in ways that are delicious, timeless, and fun." --Kirsten K. Shockey, author of the bestselling Fermented Vegetables