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The Art of Preserving (Williams-Sonoma) Hardcover – June 29, 2010
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About the Author
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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Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
This is an excellent book filled with canning recipes and instructions as well as suggested meal preparation ideas making use of your completed food preservation items.Published 11 months ago by Dennis Connelly Sr
VERY INFORMATIVE.GREAT ADDITION TO OUR PRESERVING BOOKS!!Published 17 months ago by Mark W Thompson
The book is very helpful for someone who has never preserved food before. It provides step by step instructions that really work. Read morePublished 17 months ago by dp
I took out about fifteen canning books from the library and found this to be the best by far so I purchased it from you.Published 19 months ago by J. Savage
I just received this book a few days ago. While I haven't had a chance to make any of the recipes yet, I am really liking the quality of what is in there. Read morePublished 22 months ago by Samomom
I'm new to canning, and this is NOT a book you want to use when you're just learning. For all the jams, there are no measurements of pectin, so getting the jam to set is total... Read morePublished on February 4, 2014 by J. Kearney