The Art of Preserving

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About The Book

Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts.

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.
     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.

Product Details

  • Publisher: Weldon Owen (July 31, 2012)
  • Length: 240 pages
  • ISBN13: 9781616283834

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Raves and Reviews

"While the book's emphasis is clearly on the preserving, this complement of recipes is very welcome. The point of preserves is to be used and enjoyed after all, and the recipes here are creative and appealing to the palate. The recipes also feel accessible; our grandmothers may have put up hundreds of jars of tomatoes, but today's preserving aficionados know that it doesn't have to be such an ordeal. One jar of marmalade, two jars of chutney - preserving can be creative and delicious. Overall, this is a delicious book, full of things that we would love to make and try."

– Apartment Therapy's The Kitchn

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