Product Description

For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace.

Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.

In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.

With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

Product Details

• Amazon Sales Rank: #18517 in Books
• Published on: 2009-05-12
• Released on: 2009-05-12
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

Features

• ISBN13: 9780307405241
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
"[Bone's] alluring, easy-to-follow recipes for small quantities of jams, sauces, pickles and cured meats (more bacon!) are followed by recipes that incorporate them."
—The New York Times

"In these waste-not, want-not times, its no surprise that canning and preserving are staging a comeback. What is surprising, though, is how elegant and accessible these endeavors are in the hands of food writer Eugenia Bone."
—Fine Cooking

About the Author
EUGENIA BONE is the author of At Mesa’s Edge and Italian Family Dining. Her work has appeared in Saveur, Food and Wine, Gourmet, the New York Times, and many other publications.

Customer Reviews

Well Preserved is Well Done!
Although I'm always drawn to beautiful covers when viewing cooking/technique books - this beauty delivers on the inside, too. Being a beginner at jarring and canning - it can be intimidating to step into a world where usually the experts have been doing and observing techniques since they were young. This book is wonderful for the beginner - the steps - the techniques - the processes and the practicality comfort the reader and THANK YOU FOR THAT! Great approach to help us save food AND money! Amy Nymark

Should be renamed "Small Batches of Pickling Recipes"
I never would have bought this book if I had been able to look through the table of contents. There are very few actual canning/preserving recipes in here -- it is more of a cookbook for how to use the few preserves it teaches you make. For every preserve recipe, there are 4 more food recipes for how you can use the preserve. I was VERY disappointed. I don't need or want more cookbooks, so this total waste of money as far as I was concerned.

Mostly fluff, only about 8 preserving recipes
I am seconding the other 1-star review. I am no canning expert, but I expected this book to contain canning recipes. There are about 8 of them. Do the math--that's over $2 per recipe, plus an awful lot of precious shelf space. I'm returning this to Amazon.

If you want to can things and have absolutely no idea how to use what you've canned, I suppose the other recipes might be useful (each canning/pickling recipe comes with a bunch of regular recipes using the canned/pickled item). If you are mystified by freezing food there is a description in here of how to do it (but you COULD just try sticking it in the freezer!). And if you like pretty pictures, there are plenty here!

Just don't expect to learn a whole lot about canning itself.