The Art of Preserving

Who doesn’t want to savor the flavor of the farmers’ market and backyard garden all year-round? The age-old art of preserving allows you to capture the pure essence of fruits and vegetables – whether it’s a flat of fresh berries or an abundance of apricots – and enjoy local produce throughout the entire calendar.

“Preserving connects you to a particular place and moment in time, whether it’s the memory of a sunny afternoon spent picking strawberries or the scent of warm peaches simmering on a summer morning,” says The Art of Preserving author Rick Field. Whether you crave the lush sweetness of figs or tart blood oranges, this delicious read enables readers to take their favorite flavors from their garden to the pantry.

Taking homespun culinary cues from the ever-increasing trend to purchase seasonal and farm-fresh produce and products, The Art of Preserving features a mouth-watering collection of more than 130 recipes for sweet and savory jams, jellies, marmalades, pickles, chutneys, relishes and more.

Features:
• Recipes organized by fruit spread types
• Extremely user-friendly - most with just a few basic ingredients
• Step-by-step techniques and yields for canning, pickling and preserving basics
• Useful “how to” tips to use the preserved products in finished dishes – from starters to dessert

The Art of Preserving emphasis on local produce makes it timely for summer and fall editorial coverage, as the best of the season’s bounty is at peak-season during these periods. Accompanied by lush photography, authors Rick Field, Rebecca Courchesne and Lisa Atwood enable readers to evoke the flavors of the seasons’ best with scores of inspiring recipes and ideas for both beginner and technique-savvy preservers alike.

Here are several quick and easy recipes included in the book that capture farm stand freshness:

Jams & Jellies
• Meyer Lemon Jelly
• Pulled Pork with Spicy Peach-Mustard Sauce

Preserves, Conserves & Marmalades
• Satsuma Marmalade
• Prosciutto Panini with Fontina
& Fig Preserves

Sweet Butters & Curds
• Pear-Cardamom Butter
• Pavlova with Lime Curd & Berries
Pickles Fruits & Vegetables
• Classic Dill Pickles
• Fish Tacos with Pickled Onions
& Jalapeños

Salsas, Relishes & Chutneys
• Mango-Lime Salsa
• Spicy Potato Fritters with Chutney

Condiments & Sauces
• Bing Cherry Syrup
• Cheddar Sliders with Chipotle Ketchup

About the Authors:
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 pickled company that uses locally-sources, seasonal produce.

REBECCA COURCHESNE worked in the kitchens of Alice Waters’ Café Fanny and Oliveto before moving to Frog Hollow Farm in 1995. Five years later, inspired by the abundance of delicious fruit surrounding her, she launched a line of now-famous organic conserves, marmalades, jellies, and chutneys.

LISA ATWOOD enjoys preserving the bounty of the Sonoma wine country garden she shares with her husband and three children. She has edited and contributed to dozens of cookbooks and is the author of Williams-Sonoma Kids Parties.

The Art of Preserving: Sweet & savory recipes to enjoy seasonal produce year-round
By Rick Field and Rebecca Courchesne with Lisa Atwood
ISBN 978-1-74089-978-9 | $29.95