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the art of preserving

sweet & savory recipes to enjoy seasonal produce year-round
photographs by france ruffenach
8½ by 10 inches; 240 pages
paperback
august 2012
ISBN 9781616283834
$19.95
about this book

Featuring everything you need to know to put up the seasons’ bounty, 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.

about the authors

Lisa Atwood enjoys preserving the bounty of the Sonoma wine country garden she shares with her husband and three children. She has edited and contributed to dozens of cookbooks for Williams-Sonoma and Sunset Books.

Rebecca Courchesne worked in the kitchens of Alice Waters' Cafe Fanny and Oliveto before moving to Frog Hollow Farm in 1995. Five years later, inspired by the abundance of fruit surrounding her, she launched a line of now-famous organic conserves, marmalades, jellies, and chutneys—all made with fruit grown in her own backyard.

Rick Field rekindled a family tradition of pickle-making in the kitchen of his Brooklyn apartment in the mid-90's. Seven years later, he left a career in television to start Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. Today his unique, award-winning pickles can be found in stores from coast to coast and at farmers' markets in the New York City area.

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