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Williams-Sonoma The Art of Preserving
     

Williams-Sonoma The Art of Preserving

4.0 1
by Rick Field, Rebecca Courchesne, Lisa Atwood
 

Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. Those familiar with the technique, along with beginners looking to learn more, will appreciate this comprehensive and contemporary approach to preserving the wealth of seasonal produce from backyard gardens and markets.

Can’t resist that flat

Overview

Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. Those familiar with the technique, along with beginners looking to learn more, will appreciate this comprehensive and contemporary approach to preserving the wealth of seasonal produce from backyard gardens and markets.

Can’t resist that flat of fresh berries? What to make with a bumper crop of tomatoes? Have a penchant for pickles?

Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.

Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.

Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.

From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.

Editorial Reviews

Library Journal
Atwood (The Cookbook for Kids), Rick Field (founder & CEO, Rick's Picks pickle company), and Rebecca Courchesne (co-owner, Frog Hollow Farm) cover the basics of equipment and techniques, sweeteners, acid, and pectin—making this perfect for the first timer. A variety of jams and jellies (e.g., Mixed Berry Jam, Strawberry-Rhubarb Jam, and Kiwi Lemon Jam) are included; Classic Dill Pickles, Pickled Beets, and Sweet Pickle Relish will keep preservers busy throughout the year. Highly recommended. DK's Preserve It! is a good companion for visual learners, and intermediate canners will appreciate Pam Corbin's The River Cottage Preserves Handbook.

Product Details

ISBN-13:
9781740899789
Publisher:
Weldon Owen
Publication date:
06/29/2010
Pages:
240
Sales rank:
746,558
Product dimensions:
10.30(w) x 9.02(h) x 1.12(d)

Related Subjects

Meet the Author

Rick Field rekindled a family tradition of pickle-making in the kitchen of his Brooklyn apartment in the mid-90's. Seven years later, he left a career in television to start Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. Today his unique, award-winning pickles can be found in stores from coast to coast and at farmers' markets in the New York City area.

Rebecca Courchesne worked in the kitchens of Alice Waters' Cafe Fanny and Oliveto before moving to Frog Hollow Farm in 1995. Five years later, inspired by the abundance of fruit surrounding her, she launched a line of now-famous organic conserves, marmalades, jellies, and chutneys—all made with fruit grown in her own backyard.

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Williams-Sonoma The Art of Preserving 4 out of 5 based on 0 ratings. 1 reviews.
BlevinsLady1 More than 1 year ago
I bought this book last summer when my Roma tomato crop was plentiful and my peach tree was full of peaches. I knew the basics of canning from my Grandma and Mom who canned tomatoes and jams every year, but wanted to still do that but branch out a bit too. So when I got this, I went to town right away on the Roasted Garlic Salsa recipe which quickly became a favorite in my house! It's soo good that it's completely worth the mess in my kitchen. I gave some away for Christmas presents as well and was well received for that gift. I used the peach preserve recipe also included in the book. It gave great options for if you wanted to use pectin and if you did not. We had so much that we did both ways. I also used the peaches to make the Peach BBQ sauce and I personally loved it on grilled chicken and porkchops. My husband was not a fan however. Overall, this is a great book and I look forward to this coming summer and using it more and more often!