Rick Field, Lisa Atwood, Rebecca Courchesne

The Art of Preserving (eBook, ePUB)

• Format: ePub

Produktbeschreibung

A beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more. With Williams Sonoma's The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves-from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more-this volume provides inspiration for making the most of your farmers' market or home garden harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.

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Produktdetails

• Verlag: Weldon Owen
• Seitenzahl: 240
• Erscheinungstermin: 9. März 2021
• Englisch
• ISBN-13: 9781681886381
• Artikelnr.: 62243414

Autorenporträt

Rick Field rekindled a family tradition of pickle-making in the kitchen of his Brooklyn apartment in the mid-90's. Seven years later, he left a career in television to start Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. Today his unique, award-winning pickles can be found in stores from coast to coast and at farmers' markets in the New York City area.Rebecca Courchesne worked in the kitchens of Alice Waters' Cafe Fanny and Oliveto before moving to Frog Hollow Farm in 1995. Five years later, inspired by the abundance of fruit surrounding her, she launched a line of now-famous organic conserves, marmalades, jellies, and chutneys-all made with fruit grown in her own backyard.