Preserving for All Seasons
[Her books] all share the same premise, that food should be as pure as possible and simple to prepare. Gardon calls her cooking philosophy "C.H.E.F.'s Cusine": Cheap, Healthy, Easy and Fast. 'I believe you do not have to spend a lot of money to eat well,' she says. 'You can produce miracles with inexpensive produce such as squash, parsnips, carrots and apples. I also believe strongly in eating what's grown locally and in season.' ... Gardon is an entirely self-taught photographer, a fact she's proud of as she shows me the stunning photos in Preserving For All Seasons. Aside from pictures, this latest book includes original and slightly offbeat concoctions such as strawberry and tarragon jam, butternut-maple butter and orange-parsnip marmalade. The shots snuggle up to recipes for herb mixes, cajun spices and curry powder -- all things you'd normally spend good money on in a gourmet shop. (Mira FriedlanderNational Post1999-10-23)Preserving for All Seasons contains an abundance of flavorful recipes. It also is a visual treat loaded with exquisite photographs taken by the author. (Appleton Post Crescent2000-01-12)Much of the fuss has been taken out of the traditional art of preserving in this new book, where the use of pressure cookers, food processors and blenders is encouraged ... For a stocked pantry of tasty treats all year long, let the author show you how to stock up. (Jim CarlsonCountry Almanac2000-03-01)