hits counter The Art of Preserving - Ebook PDF Online
Hot Best Seller

The Art of Preserving

Availability: Ready to download

Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. 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 ap Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. 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.      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.


Compare

Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. 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 ap Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts. 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.      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.

30 review for The Art of Preserving

  1. 5 out of 5

    Katie

    I love canning. I love the entire process – even the standing over the hot boiling pots in the height of an August afternoon. I love the jewel-like colors of jams and jellies and they sit it the cupboard waiting for the depths of winter to be cracked open. I love that really satisfying pop when a jar seals. I grew up canning with my mother and grandmother, and now I find myself returning to re-learn canning among other skills. Canning is something that should never go out of style. It’s fun and I love canning. I love the entire process – even the standing over the hot boiling pots in the height of an August afternoon. I love the jewel-like colors of jams and jellies and they sit it the cupboard waiting for the depths of winter to be cracked open. I love that really satisfying pop when a jar seals. I grew up canning with my mother and grandmother, and now I find myself returning to re-learn canning among other skills. Canning is something that should never go out of style. It’s fun and beautiful and a wonderful way to preserve things for the remainder of the year. The Williams-Sonoma Art of Preserving is a great volume containing a wide variety of all the things you can make at home. Not just jams and jellies, but pickling, mustards, herb butters, syrups and more. What I really like about this book is that it has recipes on what to do with some of the canned goods, just in case you really want to make something like mint jelly, but you aren’t quite sure what to use it for. I plan on making several recipes from this book – there are a couple of chutney recipes as well as a homemade ketchup recipe that have caught my eye. **** = glad I read it, I enjoyed it, I wold read it again

  2. 5 out of 5

    Laura

    I wasn't too pleased with this book, as although it offered recipes for canning and preserving, the volume of them were limited. The majority of the recipes are for things to do with the items you preserved. For example, the recipe for strawberry jam is given, but then 5 others are given on how you can cook with the strawberry jam you made. What was more annoying to me is that the strawberry jam recipe contained almost the same amount of cherries in it as the recipe called for strawberries. (Tha I wasn't too pleased with this book, as although it offered recipes for canning and preserving, the volume of them were limited. The majority of the recipes are for things to do with the items you preserved. For example, the recipe for strawberry jam is given, but then 5 others are given on how you can cook with the strawberry jam you made. What was more annoying to me is that the strawberry jam recipe contained almost the same amount of cherries in it as the recipe called for strawberries. (That's not strawberry jam, to me - that's mixed fruit jam.) I'm not remotely inspired to try any of these recipes as this book is nothing as I imagined.

  3. 5 out of 5

    Julie (julieturnsthepage)

    I really love this book from Williams-Sonoma! The Art of Preserving is full of beautiful photographs, as well as a variety of delicious recipes. One of the best things about this book is that it shows you the method for types of preserving (jams, pickles, marmalades), as well as the differences between jams, preserves, fruit butters, etc...The book also includes recipes for dishes you can create using your preserved goods. It has been a fun project for me to go through several of the recipes. Th I really love this book from Williams-Sonoma! The Art of Preserving is full of beautiful photographs, as well as a variety of delicious recipes. One of the best things about this book is that it shows you the method for types of preserving (jams, pickles, marmalades), as well as the differences between jams, preserves, fruit butters, etc...The book also includes recipes for dishes you can create using your preserved goods. It has been a fun project for me to go through several of the recipes. The Peach BBQ Sauce, Mixed Berry, among others are staples in our home at this point. I'd recommend it for novices as well as more experienced canners.

  4. 4 out of 5

    Greta

    Williams-Sonoma get extra points for all of the lush photography that accompanies the recipes within this book. They're a little light on instructions, so if you're a novice canner, check out the Ball Blue Book of Canning first to get comfortable with the basic steps of canning before diving in. Also, they don't use commercial pectin in most of their jelly/jam recipes, so be prepared for longer cooking times. Otherwise, their recipes are geared to a somewhat more sophisticated palate (Meyer Lemo Williams-Sonoma get extra points for all of the lush photography that accompanies the recipes within this book. They're a little light on instructions, so if you're a novice canner, check out the Ball Blue Book of Canning first to get comfortable with the basic steps of canning before diving in. Also, they don't use commercial pectin in most of their jelly/jam recipes, so be prepared for longer cooking times. Otherwise, their recipes are geared to a somewhat more sophisticated palate (Meyer Lemon Jelly, Quince Preserves, Curried Yellow Tomato Chutney), so if you've graduated beyond basic strawberry jam, give this book a try!

  5. 5 out of 5

    Shari Henry

    The Williams-Sonoma book is itself is a work of art - beautiful photographs, recipes and instructions for canning and preserving, and the added bonus of recipes using your preserved goodies. You'll find many new twists on old favorites, though I doubt I'll ever use pitted sour cherries in my bread & butter pickles. The Williams-Sonoma book is itself is a work of art - beautiful photographs, recipes and instructions for canning and preserving, and the added bonus of recipes using your preserved goodies. You'll find many new twists on old favorites, though I doubt I'll ever use pitted sour cherries in my bread & butter pickles.

  6. 5 out of 5

    AJ

    2.5 stars --------- Beautiful book with illustrations for all of the preserves. However, many of the recipes are standards that you can find in pretty much any canning book. Lots of the fruit butters call for cow butter, which I find to be pretty gross. I like this book more as a coffee table book than an actual recipe book.

  7. 5 out of 5

    Sarah

    I love all of the photography and the instructions are very precise and clear. I tend to sway more towards basic recipes that have ingredients I would keep on hand, but every once in a while it's nice to try something different like the peach BBQ sauce which turned out amazing and made great Christmas gifts!

  8. 5 out of 5

    Sally

    I love to can!! Probably because it reminds me of hours spent with m mom "putting up" peaches and pears. This book is beautiful - great pictures and information, as well as fun, unique canning recipes, as well as companion recipes to utilize the canned goods. What a great addition to my library!

  9. 5 out of 5

    Kelly Free

    Fabulous recipes! A must have in a cookbook collection. Jams, veggies, and recipes to use them in.

  10. 5 out of 5

    Amanda

    visually appealing with many recipes for using preserved foods.

  11. 4 out of 5

    Pam

    There are several good recipe ideas in this book. Some seemed a little too basic for my taste, but I look forward to trying some of the recipes for summer fruits once they're in season.

  12. 5 out of 5

    Ivy Manning

    I've had this book for a few years. There are some good recipes (Corn Relish, Plum Preserves), but word to the wise, the blood orange marmalade recipe does not work at all.

  13. 5 out of 5

    Eqotu Nobobeme

    Good book for the beginner or experienced canner. Great selection of classic recipes and some interesting flavor combinations. Worth having on your kitchen bookshelf.

  14. 5 out of 5

    Em

    can I say 10 stars***all I can say is MAN!

  15. 5 out of 5

    PennsyLady (Bev)

    This is going on my cookbook shelf. Beautiful photography and interesting preservation tips

  16. 5 out of 5

    Kate

    beautiful pictures!!!

  17. 5 out of 5

    Sarah

    A good supplement for beginners, natural pectin aficionados, and those desiring recipe ideas for the items canned. Most recipes are geared towards half and full pint preservation.

  18. 5 out of 5

    Melissa

    You are all getting preserves for Christmas. Consider yourselves warned.

  19. 5 out of 5

    PennsyLady (Bev)

    This is going on my cookbook shelf. Beautiful photography and interesting preservation tips

  20. 5 out of 5

    TLP

  21. 4 out of 5

    Lauren

  22. 4 out of 5

    Brenda

  23. 4 out of 5

    Risa

  24. 5 out of 5

    Vaike Lillemagi

  25. 5 out of 5

    Jessica

  26. 4 out of 5

    Amy

  27. 5 out of 5

    Dragonflithestrumpet

  28. 5 out of 5

    Jennifer

  29. 4 out of 5

    Chrissy

  30. 5 out of 5

    Margie High

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.