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The Art of Preserving (Williams-Sonoma)

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The Art of Preserving (Williams-Sonoma) Cover

ISBN13: 9781740899789
ISBN10: 1740899784
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

Synopsis:

Sweet & savory recipes to enjoy seasonal produce year-round.

About 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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

J Dianne, July 26, 2010 (view all comments by J Dianne)
A usefully organized book for a useful craft: recipes for using the preserves immediately follow the instructions for making the preserves. (And the photos are themselves a "feast"!) If you're someone who truly wants the entire meal to be your own creation: take time to review the step by step instructions for homemade ketchups and mustards.

Once served the cookies, parfaits, pulled-pork sandwiches or sliders will be gone -- quickly! The infused spirits, however, might last a little longer!
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781740899789
Author:
Atwood, Lisa
Publisher:
Weldon Owen
Author:
Field, Rick
Author:
Courchesne, Rebecca
Subject:
Methods - Canning & Preserving
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Copyright:
Edition Description:
Hardback
Series:
Williams-Sonoma
Publication Date:
20100631
Binding:
HARDCOVER
Language:
English
Illustrations:
Y
Pages:
240
Dimensions:
10 x 8.5 in 47.635 oz

Related Subjects

Cooking and Food » Methods » Preserving

The Art of Preserving (Williams-Sonoma) New Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 240 pages Williams Sonoma - English 9781740899789 Reviews:
"Synopsis" by , 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.

"Synopsis" by , Sweet & savory recipes to enjoy seasonal produce year-round.
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