We all want to preserve the goodness and fabulous taste of the summer fruits and vegetables. If you are like me and need help to spruce your skills, I suggest that you take a look at The Art of Preserving written by Rick Field and Rebecca Courchesne for Williams-Sonoma.
What I like about The Art of Preserving is that you get one recipe that integrates each jam, jelly, preserve, conserve, marmalade, sweet butter, curd, pickled fruit and vegetable, salsa, relish, chutney, condiment and sauce featured on this cookbook. They are plenty of beautiful photos but you should know that not every recipe has a photo. A ball park estimate would be that close to 70% of the 130 recipes have styled photos.
Most importantly, I feel inclined to serve these recipes to my family and friends. The advices are sound and they make it look easy to follow. I can’t wait to serve my own French crepes with Meyer lemon and ginger marmalade or to cook the chicken-lime soup with pickled jalapeños.
+ The Art of Preserving $19.95 USD at Amazon.com [affiliate link]
Disclaimer: I received a free copy from the publicist more than a month ago, with no strings attached. I talked about it because I like it.