Cathy Barrow
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Writing

I am privileged to write for the most talented editors, and to see my work appearing in beautiful print and online venues. My writing is primarily focused on food, but when travel and food intersect, I write about that, too.

How To: Stock a Cellar
Canning Class: Pickled peppers can just chill
Canning Class: Peachy Tomato Salsa
Smoky Black-Eyed Peas with Fried Green Tomatoes
Canning Class: Pickled green beans with an Indian edge
Canning Class: Apricots in Syrup
Canning Class: Rhubarb mango chutney
Canning Class: Pickled spring onions, before they disappear
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Cathy Barrow in Print:

When Pies Fly

Buy the Book:

Amazon | Barnes & Noble |
iBooks | IndieBound


James Beard

Buy the Book:

Amazon | Barnes & Noble
iBooks | IndieBound


Buy the Book:

Amazon | Barnes & Noble
iTunes | Indiebound


You may also like:

for the love of candied citrus peel
Waste Not: Cider Doughnut Bread Pudding
Duckathlon VI – D’Artagnan’s Hot Ticket
Anna Saint John (My Tomato Paste Inspiration)
Holiday Baking Day: Peppermint Patties & Salted Caramels

© 2021 Cathy Barrow. All Rights Reserved.