The Art of Preserving
With the renaissance of local farm markets, seasonal produce, and backyard veggie patches across the country, now is the time to read up on the pleasures and benefits of learning to “put food by,” as our grannies called it. Canning, pickling, and preserving basics form the foundation of The Art of Preserving (Williams-Sonoma, 2010; $30) by Rick Field, Rebecca Courchesne, and Lisa Atwood. But the photo-filled book goes far beyond these practical skills, offering a collection of more than 130 recipes for preserved products and how to use them in finished dishes. Blueberry-Plum Jam Turnovers, Grilled Lamb Burgers with Fresh Mint Jelly, Bing Cherry Syrup, Pear Cardamom Butter, and Jelly Doughnuts are just a few examples of how the authors turn pantry products into prized ingredients.
Photography Kurt Brownell