Preserving is a great way to make the most of fresh fruits and
vegetables, and it creates easy yet meaningful gifts. Those familiar
with the technique, along with beginners looking to learn more, will
appreciate this comprehensive and contemporary approach to preserving
the wealth of seasonal produce from backyard gardens and markets.
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.
