Williams-Sonoma Art of Preserving Cookbook

Celebrating a proud American kitchen tradition, this book offers more than 130 recipes that make it fun and easy to preserve the natural bounty of farmer's markets and backyard gardens. Whether you're experienced in the art of preserving or are preparing your first batch of jam, you'll discover creative ways to showcase each season's signature fruits and vegetables. Recipes for homemade preserves include everything from classic Strawberry Jam to contemporary Pear-Cardamom Butter. Additional recipes, both sweet and savory, display the many ways that preserved foods can be incorporated into your favorite dishes - from appetizers to desserts. Throughout the lavishly photographed book, you'll find tips to help you create memorable preserves to give as gifts or enjoy with your own family. Hardcover, 240 pages.
Average Customer Rating:
3.667 out of 5
3.7
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Williams-Sonoma Art of Preserving Cookbook
Review 1 for Williams-Sonoma Art of Preserving Cookbook
5 out of 5
5 out of 5
Greens1982
,Buffalo
,MN
January 8, 2013
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Fantastic for the Beginner
January 8, 2013
The photographs drew me in, the fresh flavors won me over. I have tried over half the book's recipes, and I find myself planting a garden that will yeild the produce to try a new recipe each season. Off the wall items, like the Meyer Lemon Marmalade made intriguing gifts for family & friends at Christmas. With a nice crusty loaf of bread and instructions/ recipe, it was a great gift. A MUST HAVE!
Pros: good for beginners
Review 2 for Williams-Sonoma Art of Preserving Cookbook
1 out of 5
1 out of 5
WillCub
,SHARPSVILLE
,PA
Sharpsville, PA
August 19, 2012
Ability level:Advanced
Has owned product for:1 - 4 weeks
Uses product:Once a week
Would You Recommend? No
+4points
6of 8found this review helpful.
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Inaccuracies abound! Look elsewhere
August 19, 2012
I've now owned the book for a week and have tried the plum jam, dilly beans, and corn relish recipes from the text. It's a gorgeous book, but I'm left wondering if its authors tested the recipes.
You need to cook the jam mixture for far more than ten minutes to achieve jelling. Otherwise, you're going to be canning wet plum mush rather than jam.
I just finished making the corn relish recipe. I don't quite know where the people who wrote this book buy their corn, but eight ears of Western Pennsylvania corn yield FAR MORE than three cups.
Needless to say, the authors' projected four pint jars were insufficient to hold all of the material created by the recipe. I ended up with seven and could have filled an eighth easily, having adjusted the recipe so as not to waste corn.
Yet, strangely, the yield on the plum jam is lower than projected.
Use at your own discretion, prepare extra jars, and get second opinions on times and temperatures. Or, as others have suggested, buy a better book.
Cons: Difficult to Use, Inaccurate, lacks important details
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WillCub
Sharpsville, PA
Posted August 28, 2012
Addendum
Well, it's the 28th of August and I've had to throw out all but one jar of the corn relish recipe because the seals failed. I have a hard time believing it's the jars or my fault, too.
Something must be wrong with the recipe because I used jars from the same brand new box for other canning and they've remained sealed perfectly.
Seriously, please think twice about buying this book. There are far more accurate and descriptive texts that are, perhaps, less pretty. You'll be much happier with them in the long run.
0points
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Review 3 for Williams-Sonoma Art of Preserving Cookbook
5 out of 5
5 out of 5
recipegirl
,Hollister
,CA
April 8, 2012
Ability level:Intermediate
Has owned product for:1 - 5 years
Uses product:Once a month
Would You Recommend? Yes
+2points
4of 6found this review helpful.
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Excellent canning cookbook
April 8, 2012
I have had this cookbook for at least 2 years. Every recipe I have tried turned out excellent and had rave reviews. I like the canning recipes followed by recipes that use what you have just finished canning. The jam recipes use less sugar than most jam recipes, although I have had to add a little Low or No Sugar Needed Pectin to get to the right gel point. I have given gifts of a mix of what I have canned along with possible recipe ideas for use at Christmas to family and friends, and have received favorable comments about how much they have enjoyed the gift.
Pros: Easy to Use, Quality, great tasting recipes