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Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods Paperback – May 12, 2009
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—The New York Times
"In these waste-not, want-not times, its no surprise that canning and preserving are staging a comeback. What is surprising, though, is how elegant and accessible these endeavors are in the hands of food writer Eugenia Bone."
About the Author
Top Customer Reviews
This is such an unfortunate circumstance for the author, Eugenia Bone, because she has created a very special cookbook. As much a writer as a chef, she lavishly shares her stories and by the end of the book, the reader has entered the life of Ms. Bone and knows as much about her and how she learned a technique or where she buys her produce or the story behind a recipe or about her apartment in New York City or her cabin in Colorado or her children and husband as about canning and preserving. If only the book had a title like "Recipes Using Foods Preserved at Home" the criticisms would be non-existent.Read more ›
If you want to know the basics about canning get the Ball Blue Book. That will deliver bulk recipes for many different types of produce albeit with few pictures and little description.
Well-Preserved is the other end of the spectrum. It goes beyond canning and offers recipes for curing, smoking, freezing, and preserving in oil. It has lovely photos and descriptions of each of the 29 "master recipes" as well as several mouth-watering recipies using each of the preserved foods. This book will make you want to prepare, share, and eat the bounty of your garden with style.
If I want to know how to make strawberry jam I'll grab the Ball Blue Book. However, if I want to lovingly prepare Concord Grape Walnut Conserve to tuck into those holiday packages with a little note suggesting to use it to top baked brie, or turn into a tart, or use as stuffing for a dessert ravioli, it is Well-Preserved I will reach for.
p.s. another new winner- The River Cottage Preserves Handbook.
If you want to can things and have absolutely no idea how to use what you've canned, I suppose the other recipes might be useful (each canning/pickling recipe comes with a bunch of regular recipes using the canned/pickled item). If you are mystified by freezing food there is a description in here of how to do it (but you COULD just try sticking it in the freezer!). And if you like pretty pictures, there are plenty here!
Just don't expect to learn a whole lot about canning itself.
Most Recent Customer Reviews
Not for a beginner. It's over my head LOL, but I will keep trying.Published 1 month ago by Lee Hughes
Great book with variety of recipes included. I have a lot of canning books but this is unique.Published 10 months ago by Diane Saccone
Read my friends book and knew it was a must have! Great recipes and cooking in smaller batches .. Canning and preserving . it would make a wonderful gift for the chef you knowPublished 11 months ago by Doug Strand