Read Online The Art of Preserving (Williams-Sonoma) By Rick Field
Read Online The Art of Preserving (Williams-Sonoma) By Rick Field
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Ebook About 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.Book The Art of Preserving (Williams-Sonoma) Review :
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! I'm new to canning, and this is NOT a book you want to use when you're just learning. For all the jams, there are no measurements of pectin, so getting the jam to set is total luck. I googled it after receiving the book and realized a few people had already mentioned it being useless. I suspect the reviews on Amazon are friends/family with the five stars.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 that the book needs to go back, before everyone in our house gets really sick."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"I would skip this book, and buy one that's a little more friendly towards people 'not in the know' Read Online The Art of Preserving (Williams-Sonoma) Download The Art of Preserving (Williams-Sonoma) The Art of Preserving (Williams-Sonoma) PDF The Art of Preserving (Williams-Sonoma) Mobi Free Reading The Art of Preserving (Williams-Sonoma) Download Free Pdf The Art of Preserving (Williams-Sonoma) PDF Online The Art of Preserving (Williams-Sonoma) Mobi Online The Art of Preserving (Williams-Sonoma) Reading Online The Art of Preserving (Williams-Sonoma) Read Online Rick Field Download Rick Field Rick Field PDF Rick Field Mobi Free Reading Rick Field Download Free Pdf Rick Field PDF Online Rick Field Mobi Online Rick Field Reading Online Rick FieldDownload Mobi Understanding Photojournalism By Paul Lowe
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