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Deadly Little Secrets Meet the author Jeanne Adams |
Black Sun Meet the author Graham Brown |
Ugly as Sin Meet the author Toni Raiten-D'Antonio |
The Gentleman Poet Meet the author Kathryn Johnson |
The Wishing Trees Meet the author John Shors |
Rick Field, Rebecca Courchesne & Lisa Atwood
Dear Librarian, Almost everyone has a memory about preserving... Maybe your family put up dill pickles every summer, using cucumbers harvested from the backyard garden. Or you remember picking plump berries in the hot afternoon sun, then helping your mother turn them, magically, into jams and jellies for the breakfast table. Or you recall the first time you bit into a scone slathered with blood orange marmalade. Here, we've collected some of our favorite recipes for jams, jellies, marmalades, pickles, chutneys, relishes, and more, along with dozens of recipes for using them. You'll find everything from berry jam to zucchini relish, fig preserves to pickled asparagus, plus lots of variations, that will become staples in the pantry. With this book as your guide, we hope you'll come to enjoy preserving as much as we do. Tell us your preserving memory. -Rick Field, Rebecca Courchesne, Lisa Atwood www.weldonowen.com/cooking/artofpreserving.html
Art of Preserving / Rick Field, Rebecca Courchesne & Lisa Atwood / Williams Sonoma / Hardcover; 239 Pages
Price: $29.95 / ISBN: 978-1740899789 / Published: June, 2010 Rick Field, Rebecca Courchesne & Lisa Atwood are featured authors this week. Click here to view their reader comments and feel free to use them in your newsletters. |