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    Unavailable
    The Art of Preserving
    Unavailable
    The Art of Preserving
    Unavailable
    The Art of Preserving
    Ebook180 pages19 hours

    The Art of Preserving

    By Rick Field and Rebecca Courchesne

    3.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    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.
    LanguageEnglish
    PublisherWeldon Owen
    Release dateJun 29, 2010
    ISBN9781681886381
    Unavailable
    The Art of Preserving

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    Reviews for The Art of Preserving

    3.5/5

    2 ratings2 reviews

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    • 3/5
      Some nice ideas here - getting beyond the standards like Ball. Pear-cardamom butter is lovely.
    • 4/5
      This is going on my cookbook shelf.Beautiful photography and interesting preservation tips