The Art of Preserving: From Jams and Jellies to Chutneys and Pickles by Rick Field and Rebecca Courchesne and Lisa Atwood

  • Homemade pickling spice

    Homemade pickling spice

    from The Art of Preserving (Williams-Sonoma) The Art of Preserving (Williams-Sonoma) by Rick Field and Lisa Atwood and Rebecca Courchesne

    • Ingredients: cinnamon sticks; bay leaves; whole cloves; mustard seeds; coriander seeds; mixed peppercorns; allspice berries; dill seeds; dried red pepper flakes
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Baking Bites

    The recipes are very clear and straightforward, so both novice and experienced cooks will find them to be very approachable and non-intimidating. The recipes also don’t make huge batches...

    Full review
  • ISBN 10 1845433882
  • ISBN 13 9781845433888
  • Published Aug 01 2010
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Apple Press
  • Imprint Apple Press

Publishers Text

Featuring everything you need to know to put up the seasons' bounty, The Art of Preserving illuminates how to savour your favourite fresh produce all 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 gardens and farmer's markets. Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, The Art of Preserving 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 savoury starters to flavourful 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.

Other cookbooks by this author