Did you catch my cookbook review of "Williams-Sonoma The Art of Preserving" by Lisa Atwood, Rebecca Courchesne, and Rick Field? Please read that post for more information and pictures of this lovely cookbook on pickles and jellies.
Thanks to the nice folks at Andrea Burnett PR, they're letting me give away a copy to one lucky reader!
To enter, please leave a comment telling me why you'd like this cookbook. Love pickles and jellies as much as I do? Love Williams-Sonoma? Love cookbooks in general? Did the recipes that intrigue me, intrigue you as well?
Leave the comment and your email address or other method of contact in case you win.
For a second entry, tweet:
Love pickles and jams? Win Williams-Sonoma The Art of Preserving cookbook http://bit.ly/aP9SWd from @wanderchopstick
Leave a separate comment with your tweet. Click on the time to get your tweet status as proof. Don't leave your Twitter ID or I will delete the comment because you didn't read my directions.
Sorry! Only open only to U.S. residents.
Deadline to leave a comment is 11:59 p.m., Friday, July 23. I will pick a winner after that using random.org. I will update this post with the winner's name so please check back here. If you don't respond after three days, I will pick another winner.
Good luck! And much thanks again to Andrea Burnett PR for sponsoring this giveaway.
July 24, 2010 update:
*Drumroll.*
Using random.org, the winner is #9 ertothewin! Congratulations! Please contact me at wanderingchopsticks (at) gmail (dot) com with your name and mailing information so I can pass that along to the publicist. Thank you everyone for entering the giveaway.
*****
1 year ago today, Cabo Taco Baja Grill - La Mirada.
2 years ago today, Banh Mi Xiu Mai (Vietnamese Meatball Sandwich).
3 years ago today, ramen with panda and puppy faces.
Am I really first post? Neat!
ReplyDeleteI love food, especially Vietnamese. My bo/me churn out some fantastic pickled vegetables and I think it's time for me to carry on the tradition, plus more.
If I win I'll give you my contact info then.
Tuan
i am so interested to scan those pages. pictures looked so appetizing and i'm sure all the recipes are.
ReplyDeletecrossing my fingers.
Good Morning! My interest in preserving just started after a visit to my dad's. My step mom gave me all of my mom's old calling/preserving equipment she and I used when I was little. I still remember waiting for lids to explode as I heard all the lids popping as they sealed.
ReplyDeleteAlthough I grew up in a household in which preserving was regularly done, I have not done it recently.
ReplyDeleteI'm thinking this is a way to go to solve the ever overcrowded refrigerator in my NYC kitchen
hi Chi WC -
ReplyDeletemy tweet: http://twitter.com/angry_asian/status/18683934521
as i've told you, i'd be interested in the Pickled Fennel recipe.
ReplyDeletei can't say that i looooove pickled stuff, i mean, if it's available to nibble on, sure but i've never had the inclination to actually make it. this cookbook might prompt me to do it myself.
OOoh this book would be perfect for my dad! He loves pickling and making all kinds of jams and jellies! He has been experimenting with canning for about 10 years and I would love to help him with this cookbook! Thank you! :)
ReplyDeleteThat pavlova looks really good. I've had some of Rick's Picks Mean Beans, good stuff! Glad to see it in book form, great learning possibility--my mom also pickles a ton of veggies, this would be great for her too :)
ReplyDeleteI love pickled anything. So far, I've pickled carrots/jalapenos/onions, serrano chilis..etc. I would love to try pickling beets!
ReplyDeleteI would love to make my own pickles and homemade jam!
ReplyDeletesirithao@uci.edu
This book would look great in my kitchen!
ReplyDeletekohlerjl (at) missouri (dot) edu
i would LOVE to win this book because i think canning is a great way to eat delicious fresh food year around without having to add preservatives or taste freezer burn! the first thing i would make is canned salsa!
ReplyDeletepotbelliedpiggie@gmail.com
I love cookbooks and i love pickles. This is a winning combination of a giveaway.
ReplyDeletejfshop@gmail.com
I, too, have too many cookbooks. But your write up of this book and its authors tempts me. I've found that Williams-Sonoma cookbooks usually have very good recipes (doable and clearly written) as well as gorgeous photos.
ReplyDeleteI love cookbooks and don't have one about pickling yet. This book would be a great addition to my library.
ReplyDeletemtyduxgrl(at)gmail(dot)com
Here's my tweet: http://twitter.com/wiwamoto/status/18728595722
ReplyDeleteI've been wanting to try pickling/preserving, but have not had the guts to. This book would give me a boost to start!
ReplyDeletetruc.nguyen84@gmail.com
I love anything by William-Sonoma!!! Everything they produce is pure perfection. I've enjoyed reading your review on this book. Thanks for the chance to win!
ReplyDeletexiumaiyuki@yahoo.com
I saw your your post and it makes me want to pickles and jams...now i just need to buy the jars and start making jams.
ReplyDeleteHappy Jamming
tuyet@thephams.org
I love pickles, jams, and William-Sonoma! I definitely want to give pickling a try and having the book would definitely help! Thanks!
ReplyDeletekrysie.ngo@gmail.com
I absolutely love jams and jellies. My favorite breakfast is just a warm, flaky croissant with some homemade jam. I've always been afraid to make my own jars, and my friend always spoiled me with her own homemade jams when we lived in the same town. Now that I've moved three hours away, I think it's time for me to start making my own and this book would be an amazing start.
ReplyDeletepluu87(at)gmail(dot)com
I really do like pickled fruits and vegetables, but don't like having to buy them in addition to fresh fruits and vegetables. I'd prefer to make my own, and to have many recipes in a cookbook to do that would be awesome. ^.^
ReplyDeleteOne year, to find some order in my chaos, I made a batch of jam. Jam?! JAM!!! It was joyous and I was OFF. Nectarine jam. Strawberry jam. Apple butter, apricot butter. Even spiced pickled peaches. Come to find out, my maternal grandmother, who was also a heck of a baker, was a jam maker.
ReplyDeleteApparently I come by it naturally.
As I did not start jamming until long after my grandmothers passing, I am always open to new books, new learning. After all, since I could not learn it from her, I must simply learn.
But the days when it works, and I have a pot of warm pure spreadable fruit, it's not about the learning, it's about the joy.
I'd love to combine both.
my love of anything pickled comes from my dad and to this day it's one of those special things i like to share with him, whether it's enjoying his pickled mustard greens or relishing the crispness of pickled green beans found at the farmer's market each summer. it would be really great to share the experience of this book with him.
ReplyDeleteOops thought I commented already but it does not seem to be here. I do quick pickles all the time and have done some marmalades but never attempted the whole nine yards processing/canning- just kept in the fridge. The previewed recipes soundwonderful. Please put me in the hat.
ReplyDeletemy hubby has been partial to various types of pickles and preserved vegetables but I've not been very successful in replicating them at home so I hope this book will finally make me a picke master...
ReplyDeletemomgateway@gmail.com
I love taking fresh things from my garden, berry bushes, and fruit trees and preserving them so that I can enjoy them year round instead of just when they are in season!
ReplyDeleteaimeeberk@gmail.com
I generally love all cookbooks, but have a special place in my heart for cookbooks with gorgeous picture illustrations such as this one. I love to read cookbooks like novels!
ReplyDeleteMy husband and I love pickled veggies - been wanting to learn how to "jar" fruits and vegetables - thanks for the review and for the giveaway!
ReplyDeleteWe have a home garden and a canner but have never been bold enough to actually try canning. I am a huge fan of Williams-Sonoma and know this cookbook would be a great jumping off point for canning our home grown veggies and fruits! Thanks! krisz81@hotmail.com
ReplyDeleteLove all sorts of pickles and jams. Would love to try out some of the recipes from this cookbook.
ReplyDeleteHere's my tweet: :)
ReplyDeletehttps://twitter.com/dreaminlifeaway/status/19231778731
I've just started pickling various Vietnamese things and would love this book for more marmalade and sweet preserve recipes. Keeping my fingers crossed.
ReplyDeleteI love jam and jellies! I would love to give this to my dad who always made jam in the summer/fall and would even send me jars while I was away at college.
ReplyDeleteI'll be joining a CSA soon so I want a way to preserve the extra veggies I get!
ReplyDeleteI think it was the character from that TV show, Friends that said, "the fondest memories of my youth were of mom leaving me in the house with a spoon and jar full of jam."
ReplyDeleteMe like!
i started canning and preserving about 10 years ago, with the 'ball blue book of canning' from 1952, which was my great grandmothers. and although i love to use it and peer through the layers of splatters to read each of my favorite recipes, i would love to revitalize my repertoire!
ReplyDeletethanks
I am a self taught canner, starting when a friend gave me a "sun jam" recipe. I delighted in the process, played and learned - and then discovered that my late grandmother (who was also a baker) was a fabulous canner. So I guess it's in the blood.
ReplyDeleteI continue to can, learn and share - and I am thrilled to read the comments for this post, and to see that canning is alive and well. How joyous and good is that?
Thanks everyone for entering things giveaway! Comments to this entry are now closed.
ReplyDeleteJust a note that I only used numbers 1 to 37 since 38 was Oddlyme's second comment. BTW, Oddlyme, isn't it great that canning and preserving is alive and well?