The art of preserving

Lisa Atwood

Book - 2010

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641.4/Williams-Sonoma
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Location Call Number   Status
2nd Floor 641.4/Williams-Sonoma Checked In
Subjects
Published
San Francisco, CA : Weldon Owen c2010.
Language
English
Item Description
At head of title: Williams-Sonoma.
Physical Description
239 p. : col. ill. ; 26 cm
Bibliography
Includes index.
ISBN
9781740899789
1740899784
Main Author
Lisa Atwood (-)
Other Authors
Rebecca Courchesne (-), Rick Field, France Ruffenach
Review by Library Journal Reviews

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. [Page 100]. Copyright 2010 Reed Business Information.

Review by Publisher Summary 1

Provides instructions on how to preserve seasonal fruits and vegetables for year-round dishes, creating such items as jams, relishes, condiments, salsas, marmalades, pickled foods, sweet butters, and sauces.

Review by Publisher Summary 2

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.

Review by Publisher Summary 3

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.