Preserving for All Seasons

National Post - Mira Friedlander

[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.

Appleton Post Crescent

Preserving for All Seasons contains an abundance of flavorful recipes. It also is a visual treat loaded with exquisite photographs taken by the author.

Country Almanac

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.

Appleton Post Crescent

Preserving for All Seasons" contains an abundance of flavorful recipes. It also is a visual treat loaded with exquisite photographs taken by the author.
— January 12, 2000

Florence Fabricant

Preserving and pickling have largely become recreational activities....This approach to canning inspired Anne Gardon...to write Preserving for all Seasons....Most of her recipes are for smaller quantities than in many home canning guides, so you can make preserves without having your kitchen look like a subsidiary of Smucker's.
— The New York Times

Mira Friedlander

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.
— The National Post,Toronto, October 23, 1999

Florence Fabricant

Preserving and pickling have largely become recreational activities....This approach to canning inspired Anne Gardon...to write Preserving for all Seasons....Most of her recipes are for smaller quantities than in many home canning guides, so you can make preserves without having your kitchen look like a subsidiary of Smucker's.
— The New York Times