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Rick Field
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The Art of Preserving Paperback – July 31, 2012

by Rick Field (Author), Rebecca Courchesne (Author)
4.6 out of 5 stars 77 ratings
Preserving is a great way to make the most of fresh fruits and vegetables, and it creates easy yet meaningful gifts.

Featuring everything you need to know to put up the seasons’ bounty, Williams-Sonoma The Art of Preserving illuminates how to savor your favorite fresh produce year-round. From beginners 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.
Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.
From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.
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  1. Part of series
    Williams-Sonoma
  2. Print length
    240 pages
  3. Language
    English
  4. Publisher
    Weldon Owen
  5. Publication date
    July 31, 2012
  6. Dimensions
    8.5 x 0.7 x 10 inches
  7. ISBN-10
    9781616283834
  8. ISBN-13
    978-1616283834
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Editorial Reviews

Review

"While the book's emphasis is clearly on the preserving, this complement of recipes is very welcome. The point of preserves is to be used and enjoyed after all, and the recipes here are creative and appealing to the palate. The recipes also feel accessible; our grandmothers may have put up hundreds of jars of tomatoes, but today's preserving aficionados know that it doesn't have to be such an ordeal. One jar of marmalade, two jars of chutney - preserving can be creative and delicious. Overall, this is a delicious book, full of things that we would love to make and try." -- Apartment Therapy's The Kitchn

About the Author

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.

Product details

  • ASIN ‏ : ‎ 1616283831
  • Publisher ‏ : ‎ Weldon Owen; Reprint edition (July 31, 2012)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 9781616283834
  • ISBN-13 ‏ : ‎ 978-1616283834
  • Item Weight ‏ : ‎ 1.98 pounds
  • Dimensions ‏ : ‎ 8.5 x 0.7 x 10 inches
  • Customer Reviews:
    4.6 out of 5 stars 77 ratings

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Customer reviews

4.6 out of 5 stars
77 global ratings

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Customers say

Customers appreciate the book's canning recipes and instructions, beautiful photos, and easy-to-understand step-by-step guidance. They find it informative and consider it a great addition to preserving book collections, with one customer noting it's gourmet without being overly complex.

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14 customers mention "Recipes"14 positive0 negative

Customers appreciate the recipes in the book, particularly the canning instructions, with one customer mentioning a specific recipe for ribs using peach BBQ sauce.

"...in the jams is not overwhelming, and they have included great recipes to use the preserves too." Read more

"...To me there are a lot of appealing recipes...." Read more

"...I appreciate the few recipes that go along with the main preserved recipe items...." Read more

"Seems to have some decent recipes to try. I’m not happy that my book is an old print that was NOT a new book...." Read more

5 customers mention "Visual quality"5 positive0 negative

Customers appreciate the visual presentation of the book, with its beautiful photos and clear layout.

"...First of all, it's a big and beautiful book; clearly laid out with informative headnotes, easy to read ingredient lists, clear directions and..." Read more

"...The photos are beautiful and appetizing too." Read more

"...the aspects of hygiene, microbiological safety, and very good presentation and flavor." Read more

"...I was going to skip the jam section and try out the rest, as the pictures are amazing, however, I did read this review on Amazon, and it compounded..." Read more

4 customers mention "Ease of understanding"4 positive0 negative

Customers find the book easy to understand and appreciate its step-by-step instructions.

"...out with informative headnotes, easy to read ingredient lists, clear directions and gorgeous photography...." Read more

"...It provides step by step instructions that really work. However, two of the recipes I tried could be improved...." Read more

"...It walks you through the many steps, in an easy-to-understand manner; complete with pictures! The book is reasonably priced also...." Read more

"Really nice book. Easy recipes, easy to understand." Read more

4 customers mention "Information quality"4 positive0 negative

Customers find the information in the book very informative, with one customer particularly appreciating the great discussion about pectin.

"...It has a great discussion about pectin; what it is, how pectin levels vary in different fruits, different types of commercial pectin, and I think..." Read more

"The book is very helpful for someone who has never preserved food before. It provides step by step instructions that really work...." Read more

"GREAT INFO!!! SUPER PRICE!!!" Read more

"VERY INFORMATIVE.GREAT ADDITION TO OUR PRESERVING BOOKS!!" Read more

3 customers mention "Book value"3 positive0 negative

Customers find the book to be a great addition to their collection of preserving books.

"What a great addition to my collection of preserving books. I love that it also includes recipes in which to use your canned creations!..." Read more

"VERY INFORMATIVE.GREAT ADDITION TO OUR PRESERVING BOOKS!!" Read more

"New cover, old book..." Read more

3 customers mention "Photography"3 positive0 negative

Customers appreciate the photography in the book, with one mentioning that the images are gorgeous.

"...easy to read ingredient lists, clear directions and gorgeous photography...." Read more

"...you through the many steps, in an easy-to-understand manner; complete with pictures! The book is reasonably priced also...." Read more

"I've used this book many times already. Love it so much and the images are gorgeous it's on a stand in my kitchen. :)" Read more

3 customers mention "Taste"3 positive0 negative

Customers enjoy the taste of the recipes, with one noting they are gourmet without being overly complex.

"...It's delicious, and it will make for a quick dinner that will be far superior to any store bought sauce...." Read more

"...It's gourmet without being way out there if you aren't the type to stray far from tradition and familiar tastes...." Read more

"...of hygiene, microbiological safety, and very good presentation and flavor." Read more

Top reviews from the United States

  • Lisa Sheers
    5.0 out of 5 stars Great for experienced cooks too
    Reviewed in the United States on July 31, 2024
    Verified Purchase
    I've tested several recipes with success in each. I love how the sugar level in the jams is not overwhelming, and they have included great recipes to use the preserves too.
    Helpful
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  • knifegirl
    5.0 out of 5 stars New cover, old book
    Reviewed in the United States on September 22, 2012
    Verified Purchase
    I just wanted to give a heads up that the paperback edition of this book has a new cover. Took me a couple minutes to catch on. That being said, writing a review requires rating the book so with that I'll also offer a couple of my impressions.

    First of all, it's a big and beautiful book; clearly laid out with informative headnotes, easy to read ingredient lists, clear directions and gorgeous photography.

    It has a great discussion about pectin; what it is, how pectin levels vary in different fruits, different types of commercial pectin, and I think best of all how to make your own from apples.

    To me there are a lot of appealing recipes. The classics are here but they may come with an interesting variation option like the Raspberry-Rose Geranium option for Raspberry Jam. The headnotes for Strawberry Jam say that "Cherries help give body and extra sweetness to this classic jam". The Apricot-Orange Preserves include cardamom pods and part of a vanilla bean. There are Cornichons, Dijon-Style Mustard (with three variations) and Stone-Fruit Chutney. There's also Curried Yellow Tomato Chutney that uses malt vinegar and raw cane sugar.

    And bonus! many of the preserving recipes come with an extra recipe for putting your hard work to delicious use; for instance the Peach Barbecue Sauce is followed by a recipe for Grilled Pork Ribs with Peach Barbecue Sauce.

    The inside flap of my (2010 hardcover) edition refers to this book as a "contemporary and comprehensive approach to preserving". That seems like a very apt description to me.

    Happy canning!
    12 people found this helpful
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  • Coconut Cupcake
    5.0 out of 5 stars Great recipes, but be careful!
    Reviewed in the United States on September 16, 2012
    Verified Purchase
    I love this book. I have made several recipes, including the tomato basil sauce which I just finished canning tonight! It's delicious, and it will make for a quick dinner that will be far superior to any store bought sauce. I have to mention the Plum Butter too, because it is so good!

    However, as an experience canner, there is one recipe has me concerned. Today at the farmers market I got the ingredients for the Corn, Onion, Pepper Relish. I got home and read the recipe again and realized that there is no acid in the ingredients! No vinegar, lemon or lime juice! With corn and peppers that can be down right dangerous. I plan on calling my local extension to see what they say, but I suspect they will agree.

    I stick to fruit and tomato based preserves for canning because botulism can't grow in an acidic environment. (Do note that tomatoes and figs need the addition of acid to be considered safe) I avoid canning veggies, unless I am pickling, because you have to use a pressure canner. I prefer frozen veggies over canned anyhow.

    Bottom line make sure you are an educated canner before you tackle the recipes in this book.
    19 people found this helpful
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  • dp
    4.0 out of 5 stars the plum jam would be much better if pectin was added
    Reviewed in the United States on September 12, 2014
    Verified Purchase
    The book is very helpful for someone who has never preserved food before. It provides step by step instructions that really work. However, two of the recipes I tried could be improved. For example, the plum jam would be much better if pectin was added. Also, the bruschetta topping was better without the wine and pepper. Also, be careful not to add too much salt. I haven't tried any of the other recipes as these were disappointing.
    3 people found this helpful
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  • Lynne Minisce Donalty
    5.0 out of 5 stars Williams-Sonoma The Art of Preserving
    Reviewed in the United States on February 28, 2011
    Verified Purchase
    I have many books on preserving - this one is, by far, the best one. It walks you through the many steps, in an easy-to-understand manner; complete with pictures! The book is reasonably priced also. I will be looking for more books that they have available.
    6 people found this helpful
    Helpful
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  • Samomom
    5.0 out of 5 stars It's a great read!
    Reviewed in the United States on April 5, 2014
    Verified Purchase
    I just received this book a few days ago. While I haven't had a chance to make any of the recipes yet, I am really liking the quality of what is in there. I appreciate the few recipes that go along with the main preserved recipe items. It's gourmet without being way out there if you aren't the type to stray far from tradition and familiar tastes. The photos are beautiful and appetizing too.
    Helpful
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  • Lile Filbin
    5.0 out of 5 stars I rate this book a positive 5 star publication
    Reviewed in the United States on October 23, 2013
    Verified Purchase
    I chose The Art of Preserving because I enjoy using the fruits and vegetables from my garden. I also checked this book out at my local library numerous times and then decided I needed to have my own copy. I am planning to purchase additional copies for some of my family members, specifically, daughters and daughter-in-law. I am acquainted with the Williams-Sonoma Company as well as Sonoma County and surrounding areas of California.
    2 people found this helpful
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  • Regina
    5.0 out of 5 stars Excelent and very well embased book.
    Reviewed in the United States on March 25, 2013
    Verified Purchase
    I'm Phd in Food Technology by the University of São Paulo (Brazil) and this book help me to prepare pratical for Nutrition classes supporting the aspects of hygiene, microbiological safety, and very good presentation and flavor.
    2 people found this helpful
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Top reviews from other countries

  • Andrew
    5.0 out of 5 stars Excellent
    Reviewed in the United Kingdom on August 8, 2015
    Verified Purchase
    Excellent
    Report
  • AKOS
    5.0 out of 5 stars The best preserving cookbook I have
    Reviewed in Canada on May 29, 2013
    Verified Purchase
    This is a lovely and creative preserving book. I have already made wonderful Meyer Lemon and Ginger Marmalade, Meyer Lemon Jelly, Blood Orange Marmalade (a new favourite), Curried Yellow Tomato Chutney, Pickled Onions, and the Apple Chutney. All lovely. A huge recommend. The measurements are accurate.... new to preserving and jamming I struggled a bit trying to figure out when the jellies were ready but I expect this is just inexperience. I love that there are suggested recipes to use with the preserves. We made a great Easter ham with the Blood Orange marmalade.
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  • Edie
    5.0 out of 5 stars Positively yummy
    Reviewed in Canada on February 16, 2014
    Verified Purchase
    This is an outstanding book, not only for the tasty recipes but for the mouthwatering images. It will inspire even the most timid cook to try these preserves....and reward them with truly favourable results. No fair keeping these recipes to yourself and pretending that they come from your late Aunt Matilda...although you might be tempted.
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  • Marjolaine David
    3.0 out of 5 stars Classic
    Reviewed in Canada on November 25, 2016
    Verified Purchase
    Good book, classic, but not really impressed. All the basic recipes are in there, but nothing more. I usually look for canning recipes in Liana Krissoff and both of Sherri Brooks Vinton's cookbooks instead. I prefer their style, I feel like they are younger, and their ideas are new and original. I prefer the organisation of their cookbooks too the first one is divided by seasons and the others by main ingredient. This one is divided by type of preparation (jams, jellies, salsas...), I find it less exciting. BUT every time I've made a recipe, it turned out perfectly. I liked the Sweet Pickle Relish (p.174), the Apple-Onion Chutney (p.183), the Peach Barbecue Sauce (p.203) and the Meyer Lemon-Ginger Marmalade (p.89). Also, there is no visual help for the canning procedure which, I think, can be helpful for a beginner, and makes a canning book complete. Finally, I like having it in my collection, I think of it as a classic, but not as the best canning cookbook.
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