Sur La Table The Art of Preserving

How to make jellies, curds, pickles, chutneys, salsas, sauces and more: Featuring everything you need to know to put up the seasons? bounty, The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From looking to learn to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers? markets. Author: Rick Field, Lisa Atwood and Rebecca Courchesne Publisher: Simon and Schuster Pages: 240 pages Material: Paperback FEATURES Make the most of garden-fresh fruits and vegetables through preserving Preserves are perfect for savory starters, flavorful main courses and even sweet desserts Packed with more than 130 recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons Additional recipes showcase the many ways preserved foods can be used in finished dishes Step-by-step techniques and helpful tips from professionals Scores of inspiring ideas for ways to use preserves in other recipes read more

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