- Paperback: 160 pages
- Publisher: Ten Speed Press (September 1, 2003)
- Language: English
- ISBN-10: 0898158958
- ISBN-13: 978-0898158953
- Product Dimensions: 9.2 x 7.4 x 0.5 inches
- Shipping Weight: 1.5 pounds
- Average Customer Review: 3.8 out of 5 stars See all reviews (12 customer reviews)
- Amazon Best Sellers Rank: #529,116 in Books (See Top 100 in Books)
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Art of Preserving Paperback – September 1, 2003
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Top Customer Reviews
As I looked at other recipes, I found the amount of sugar most of the time more in line with my personal taste. One other exception was Strawberry Jam although the addition of the juice and zest of three oranges was a nice touch. In the same way, many other familiar-sounding recipes contain a unique ingredient that sets them apart from the ordinary. For example, whiskey in Orange Marmalade, ginger in Grapefruit Jam, cardamom in Preserved Lemons, cayenne pepper in Gooseberry Chutney, sunflower seeds in Apricot and Cardamom Chutney, golden raisins in Plum Sauce, toasted walnuts in Apple Chutney, ripe tomatoes in Pear Chutney and nutmeg in Pickled Asparagus.
The author, Jan Berry, grew up in the Australian outback, learning to cook from a mother who, in keeping with her outback lifestyle, was of necessity resourceful.Read more ›
Well imagine their eyes popping out of their heads when you triumphantly hand them your Pear and Ginger Marmalade, Green Tomato Relish, and Plum and Raisin Chutney!
When the title of a cookbook claims the status of Art, expect that it contains inventive, quirky and elegant combinations in addition to the more pedestrian basics. Also, assume that it was not meant for rank beginners any more than it was written by a rank beginner. Jan Berry, the author of Art of Preserving has decades of experience with preserving a wide range of fruits and vegetables, and while she discusses the basic methods in a short preface chapter, it's barely sketched. But more on that in a moment.
In the ten years that I have owned my copy of Art of Preserving, I have tried perhaps a dozen of the 300 or so recipes in this book. It's all I have the nerve, resources or the gourmet gumption, to have tried. From this book I have produced Blood Orange Pommander Brandy, Orange Wine, Lemon Oil, Candied Citrus peel, Blueberry Jam, Apple and Geranium Jelly, Figs in Brandy, Red Bell Pepper Jelly, herb-infused vinegars and sugars, Preserved Ginger, and Banana Jam. I am eager to try several more as time and ingredient availability permit, such as Pumpkin and Rosemary Jam and Melon Jelly.Read more ›
Most Recent Customer Reviews
A friend loaned me her copy to look at. Browsing it, it looked like it had the info I wanted. After I got my own copy I discovered errors in recipes. Read morePublished on May 6, 2013 by ROBERT KIRK
There is very little in this book that I don't already make. The recipes are very basic. I mean, yellow cake mix? Read morePublished on August 6, 2012 by C. Peters
Great collection of preserve receipies for those who can't give away all the fruit and vegies they grow.Published on September 2, 2007 by art art
This a beautiful and inspiring book as you gaze at the pages, but the recipes are not concise. I am an avid canner especially in the art of jams, and find these recipes hard to... Read morePublished on February 7, 2004 by Cindy Laskowsky
The Art of Preserving is filled with exotic jams,jellies,chutneys, and relishes which are artfully packaged and beautifully photographed. The book is a treat for the eyes! Read morePublished on January 1, 2002 by Ellen M Tucker Cohen
The recipes are well balanced and interesting. My problem with this book is the method of sealing. Jars are often sealed after the ingredients have cooled, so no true seal... Read morePublished on January 6, 2001 by Mary Easley