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Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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The Art of Preserving (Williams-Sonoma) Hardcover – June 29, 2010

4.3 out of 5 stars 27 customer reviews

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Editorial Reviews


"While the book's emphasis is clearly on the preserving, this complement of recipes is very welcome. The point of preserves is to be used and enjoyed after all, and the recipes here are creative and appealing to the palate. The recipes also feel accessible; our grandmothers may have put up hundreds of jars of tomatoes, but today's preserving aficionados know that it doesn't have to be such an ordeal. One jar of marmalade, two jars of chutney - preserving can be creative and delicious. Overall, this is a delicious book, full of things that we would love to make and try."
(Apartment Therapy's The Kitchn) --This text refers to an out of print or unavailable edition of this title.

About the Author

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.

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.

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Product Details

  • Series: Williams-Sonoma
  • Hardcover: 240 pages
  • Publisher: Weldon Owen (June 29, 2010)
  • Language: English
  • ISBN-10: 1740899784
  • ISBN-13: 978-1740899789
  • Product Dimensions: 8.5 x 1 x 10 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #854,612 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
Canning is a passionate hobby of mine. I own many canning books and am always on watch for more. This is genuinely one of the more beautiful books on the subject, but the content, while fine, isn't packed with recipes. That said, for someone new to preserving, this book would be a perfect purchase.

The Art of Preserving is a 239 page lavishly photographed book that contains approximately 85 canning recipes depending upon whether counting preserved lemons, flavored vinegars, infused spirits and candied citrus peel. Accompanying the canning recipes are approximately 36 dishes incorporating some of the items from the canning recipes.

The paper is high quality and spills will wipe up easily. Thankfully, the ink color throughout is black, which makes reading the recipes easy, but some of the colored pages are a little harder to read than others. Although there are not photographs of every item, it isn't necessary for most canned goods, and the photographs are generous and beautiful throughout. This is a large, sturdy hardback book and it lays flat in every position. Nutritional information is not provided.

Note that the majority of the sweet fruit recipes use no added pectin, but where pectin is added, it is homemade (recipe is in the book.) This is a more natural approach, but there are also reasons why commercial pectin is frequently utilized. Both methods work, and I note this for experienced canners with a preference.

Some people are annoyed to have regular recipes interspersed with actual preservation recipes, but there is no more perfect way to begin to think of more creative uses for preserved/canned products than simply smearing jam on toast.
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Format: Hardcover
I agree with the previous reviewers that this book is absolutely beautiful. However, I disagree that it is a quality recipe book for canning and preserving. I have tried 3 recipes so far. One, the beets, turned out well. The Chipotle Ketchup, while very tasty, was no more ketchup than I am. (My last name is Mustard - little joke) I use it as a spicy tomato sauce and it was very good. But, as I said, it's NOT Ketchup. Today I attempted the Ruby Red Marmalade. What can I say, I"m a glutton for punishment. Here's my issue with some of the recipes I've looked over in this book. For example: In the marmalade recipe you extract the juice from the grapefruit and set aside. Later you add the grapefruit juice, a specified amount of the origanal cooking liquid and a specified amount of sugar to the pot. If you know anything about jelling, you know there is a relationship between the amount of liquid, pectin (from the pith) and sugar. (unfortunately, I learned this after my marmalade wouldn't jell) At no point in the recipe does it mention how much of the grapefruit juice to use. In my case, the grapefuit were from a tree in the yard. These puppies are juicy. Probably far juicier than the ones the author bought at the local grocery store. Eventually it became obvious that my marmalade was never going to set despite cooking for far too long because there was simply too much liquid. How difficult would it be to say: "use 3 cups of the juice extracted from the fruit".

In closing, I think the focus of this book was the photography and as such they have been wildly successful. Williams Sonoma have beautiful stores, with beautiful displays and beautiful cookbooks. They're so busy being beautiful that it would appear no one is in the test kitchen making a mess actually trying out some of these recipes.

Want a coffee table cookbook. Buy it. Want an actual tested and proof read book. Try another.
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Format: Paperback
This lovely book was MISSING the key ingredient in the jams and jellies section any serious home canner needs to properly set up jars of jam: specific, measured amounts of pectin. Incredibly, the book's recipes in the jams and jellies sections directs readers to a chart at the back of the book and basically says "see which fruits yours fall into and follow the recipes found in the pectin packages that you buy to figure out the amount to use." Seriously? There's also a recipe for home made pectin but again, not a specific measurement to be found. The exception: a recipe for Hot Pepper Jelly. But what about all the OTHER recipes where you'll need to use pectin but don't know the amount? Because none was provided? What does an incomplete recipe mean for the home cook? It means there's a strong probability of set failure. So much so that EVERY recipe in the preserves section ends with something like "in case of set failure, put in the fridge and eat immediately." For a cookbook specifically about canning fresh fruit to eat up to a year later, leaving such critical information out is a huge disservice to many readers. Imagine someone buying this book, purchasing a bunch of seasonal fruit, buying new lids and probably some jars, picking up sugar, and all the other ingredients only to discover hours later that their jelly just won't jell! Every seasoned cook who puts up jam knows there's a specific ratio of sugar, pectin and fruit/wet ingredients that must be maintained. To leave this information to a few paragraphs, a chart and a suggestion to consult recipes on the back of pectin packages is ridiculous. And a waste of twenty bucks. There are plenty of other books, magazines, websites, blogs, and yes, booklets contained in pectin packages that actually give you COMPLETE recipes including the specific amounts of pectin you will need in order to increase the probability of successfully setting up your jam. Use those.
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