Preserving the Taste (Paperback)

~ (Author)

Editorial Reviews

From Library Journal

Waycott's homemade jams and preserves proved so popular that she nows sells them to restaurants and specialty shops throughout Southern California. Her hallmark is intense flavor, whether in Fig Jam with Candied Lemon Zest or Caramelized Apple Marmalade with Thyme. Here she presents some 60 simple recipes for jams and jellies, fruit butters, pickles, salsa, and flavored vinegars. Jeanne Lesem's excellent Preserving Today ( LJ 2/15/92) is far more ambitious and includes many more recipes, but Waycott's book has its own charm. Recommended for area libraries and other larger collections.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Description

Home cooks learn to make small batches of jams, jellies, preserves and pickles with intense flavors. Called a jam genius by Gourmet magazine, Edon Waycott's jams and preserves are made with fresh-picked fruit, a minimum of sugar, and all-natural homemade pectin made from tart, green apples. The 63 recipes include classics such as apple butter, plum jam, and peach preserves, as well as several of Waycott's original recipes.

Product Details

• Paperback: 141 pages
• Publisher: Hearst Books; First Prinitng edition (June 1996)
• Language: English
• ISBN-10: 068814845X
• ISBN-13: 978-0688148454
• Product Dimensions: 8 x 5.8 x 0.8 inches
• Shipping Weight: 8 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,299,570 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Fresh, wonderful recipes, April 17, 2000

By A Customer

This book's recipes are delicious! The recipes are easy to follow and very creative. The author emphasizes the need to start with high quality, in-season ingredients to get the best results. Most jam and preserves recipes call for a minimum amount of sugar, which allows the true fruit flavors to be enjoyed.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Best Preserving Book I've Found., August 3, 2003

By A Customer

This review is from: Preserving the Taste (Hardcover)

I can't recommend strongly enough that anyone interested in preserving track down a copy of this book. It's by far the best preserving book I've found, and it's scandalous that it's out of print. If I hadn't found this book, I might have made my apricot preserves with a recipe that called for 7 cups of sugar. Anyone who has ever tasted a ripe apricot knows it doesn't need 7 cups of sugar to taste good. The recipes here respect and value the flavor of the fruit, and they use simple, clear methods to produce soft-set, spoonable preserves. The author only uses commercial pectin when she's making something like pepper jelly that has *no* natural pectin in it. The majority of the recipes are just fruit and a small amount of sugar. She teaches you to make your own pectin from tart apples, and she calls for the homemade pectin in some of these recipes. After reading this book I feel confident to create my own preserving recipes so that I can get the flavor and texture that I like. I found this book much more unique and empowering than the other books on the subject, like Blue Ribbon Preserves.

2 of 2 people found the following review helpful:

5.0 out of 5 stars lives up to its title, February 26, 2006

By	Dorothy Neville (Seattle, WA USA) - See all my reviews (REAL NAME)

I agree with the other reviewers --- this is a great resource. With these recipes (no pectin, less sugar) my jams and jellies are pretty soft, but the flavor cannot be beat. Meyer lemon marmalade, pear ginger jam, caramelized apple with thyme... yummmy. Only disappointment was the tomato jam --- all that work and the result was just catsup.

There's a typo in the Caramelized Apple recipe though (in the hardback version at least). Should be "cook, without stirring" instead of "cool, without stirring." I had never made caramel before and was mighty confused.