Not a book you open. A swatchbook you fan. Stiff recipe cards riveted at one corner, so you spread them across the counter, land on the one you want and leave it standing while both hands go back to the jars.

Hugh Acheson is a two time James Beard winner and a Top Chef judge, and he built this for the week in late summer when the market gives you more than you can eat. Classic Bread and Butter Pickles. Icebox Dills. Pickled Peaches. Classic Chow Chow. Green Tomato Relish. Classic Cabbage Kimchi. Southern country tradition with globally inspired flavors bolted on, covering basic brines through sweet and tangy relishes and proper ferments.

Wipeable, tall and narrow at 3.5 by 8 inches, and far happier next to a boiling pot than a paperback would be. It reads as a present the moment you hand it over, which makes it a reliable gift for the gardener, the canner or the person whose refrigerator is already three quarters jars.