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The Art of Preserving

The Art of Preserving

by Lisa Atwood, Rebecca Courchesne and Rick Field


Making preserves and pickles has come back into fashion as cooks strive to minimize food waste and to be more sustainable in the kitchen. What’s needed with the good intentions, though, is good, solid, practical advice – and that’s what this book provides by the bushel. The authors tell you what equipment you need, explain the basics of the process, and explain how to get the flavors you want. Their pro tips (‘Resist over-packing jars’; ‘Make small batches’; ‘Taste and adjust’), are invaluable.

from the publisher

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.

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Original Publisher
Weldon Owen
Date of publication