In a Pickle

Written by Leah LeMoine Category: Arts Issue: March 2016
Group Free

photo by Angelina AragonUnless you’re an urban homesteader or a hard-core home cook, your experience with homemade preserves and pickles might be limited to your grandmother’s treacly fig jam or accidental fermentation in forgotten leftovers in the fridge. Phoenix food writer Autumn Giles hopes to change that with her debut book, Beyond Canning: New Techniques, Ingredients and Flavors to Preserve, Pickle and Ferment Like Never Before (Voyageur Press, $21.99), a modern look at the age-old practice of “putting away” food. Giles, an unabashed produce nerd who writes about “feeling giddy about black raspberries and kind of freaking out about fresh bergamot,” walks readers through the basics of preservation with authority and accessibility. Her fresh flavor combinations in recipes like tomato-vanilla jam, banana ketchup, kumquat kimchi and Bloody Mary pickled eggs are gorgeously illustrated by Gilbert photographer Grace Stufkosky for a cookbook as local as your CSA box. Keep up with Giles on her blog,