Published by Storey Publishing on May 17th 2016
Buy on Amazon
Whether your goal is to start your own community food swap, or just make delicious treats to share with family and friends, this is the book you need! Part cookbook, part how-to guide, Food Swap features more than 80 recipes for artisanal items that will be coveted at food swaps and adored as gifts, including preserves, baked goods, granolas, cheeses, pestos, roasted nuts, flavored salts, and specialty spices -- everything from salted caramel sauce and Meyer lemon curd to green tomato salsa, lavender shortbread, cultured butter, apricot jalapeno jelly, and rum vanilla extract. You'll also find creative ways to irresistibly package your items, and the book even includes perforated gift tags ready for personalization. Finally, author Emily Paster -- co-founder of the Chicago Food Swap, one of the biggest in the world -- offers guidance on setting up a food swap in your own community, as well as inspiring stories from people who are part of this growing movement.
Have you heard of the newest food craze called food swapping? The premise is you make real food, and bring it to swap with real food that others make, thereby increasing the real food in your own kitchen, and reducing food waste. It’s an all around win for everyone.
I heard of food swapping a couple of years ago, and did a little research but no one was food swapping near me. Yes, I could start my own, but I’m not exactly an organized individual (though I’m better now then I was a few years ago).
When I saw this book in netgalley, I knew I had to read it! I hadn’t thought of food swapping since that initial interest a few years ago.
The book not only explains what food swapping is and why you should do it, but the author Emily Paster makes a point of pointing out who shouldn’t food swap – whether it’s because you are uncomfortable with a non-chef person making your food or because of food allergies. I love the fact that Paster is just so up front and honest about something she’s obviously so passionate about.
The food is filled with gorgeous photos and tales of how much fun food swapping can be, and explains that it’s also a social event and a great opportunity to learn new things – by talking to a canner, for example, you realize that water bath canning isn’t as scary as you once thought.
Most of the book talks about starting your own swap, but various food swaps throughout the country are also highlighted throughout the book, including my somewhat-local Boston food swap.
The last section of the book includes many recipes, which includes suggested portion sizes for swapping. There’s a variety of recipes here, from savory to sweet, and include easy ideas for beginner swappers to make like flavored salts and sugars.