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Tuesday, July 13, 2010

Williams-Sonoma The Art of Preserving by Lisa Atwood, Rebecca Courchesne, and Rick Field

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If you've been here long enough, you've probably figured out that I love pickles and pickled food. So when the folks at Andrea Burnett PR asked if I'd like to receive a free copy of "Williams-Sonoma The Art of Preserving" by Lisa Atwood, Rebecca Courchesne, and Rick Field, I immediately jumped at the chance.

"The Art of Preserving" includes more than 130 recipes for sweet and savory jams, jellies, marmalades, pickles, chutneys, relishes, and foods that use those ingredients. There's also information on the basics of home canning and pickling with tips in case various problems occur.

All that aside, this cookbook is simply gorgeous. As if the cover didn't lure me in enough, I immediately latched onto this recipe for pickled fennel.

Pickled! Fennel! Ready in one day! Using orange zest and mirin! I've never thought of adding mirin to pickles before. As soon as I hit up the farmers' market, I'm totally making this recipe.

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Curious about the unusual recipe, I read a little more about the authors. Field left a career in television in the mid-1990s to create Rick's Picks, a pickling company he started in the kitchen of his Brooklyn apartment using local and seasonal produce.

Courchesne worked for Alice Waters' Cafe Fanny and Oliveto, and Frog Hollow Farm, before launching a line of organic conserves, marmalades, jellies, and chutneys.

No wonder I'm loving this cookbook so much. I usually just wing it when I make my pickles and jellies, but the authors seem to have tapped into my love of seasonal local produce.

Look at the gorgeous color of the blood orange marmalade!

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Ooh! It wouldn't have occurred to me to add ginger to a Meyer lemon marmalade, but I will now!

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Candied citrus peels!

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Pavlova with lime curd and berries!

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Pickled beets. I'm totally using the striped chioggia beets I recently bought at the farmers' market for this recipe.

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And giardiniera! I tried making this once, with very poor results, but I can try again.

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Seriously, I know I have too many cookbooks, but "The Art of Preserving" is now one of my favorites. I can't wait to try so many recipes. Lots and lots of glossy, colorful pictures. A must for me when it comes to cookbooks.

If you order "Williams-Sonoma The Art of Preserving" from Amazon via my link, I get a whopping 4%. Yay!

Thanks again Andrea and Nicole of Andrea Burnett PR for my review copy.

But wait, we're not done!

Not only did Andrea send me a copy of "The Art of Preserving," she's also letting me give away a copy to one lucky reader! See "The Art of Preserving" Giveaway post for more details.

1 year ago today, AltaMed's 4th Annual East LA Meets Napa (Union Station) - Los Angeles.
2 years ago today, Shin-Sen-Gumi Yakitori Shabu Shabu - Monterey Park.
3 years ago today, green tea tiramisu and fruit-filled cream puffs at Japanese bakery Italian Tomato - Costa Mesa.


  1. Sounds cool, WC, if nothing more than a jolt to your imagination for new flavor combinations :-) And those W-S books do have gorgeous photography, don't they?

  2. I like preserving my sambal and some of the Indonesian spices wet blends to reduce the cooking's time.

    Anyway, the picture of pickled beets looks so gorgeous.

  3. I've been squinting and trying to make out the recipe for Meyer Lemon marmalade...my lemons will be ready in a while, and boy do I have a thing for adding ginger to stuff. Right now I've been drinking iced, sweetened green tea with mint and ginger like there's no tomorrow...mmm.

  4. Nikki,
    They do. I'm so in love with all the photographs in this book.

    I make lemongrass chili sauce, but that's usually given away. The jars last forever though.

    Ask and ye shall receive. I just sent you the recipe. :)

  5. oh, this book is exactly what I *need* on my bookshelf (well, I don't need more books to add to our expat-nomadic life, but I cannot resist it).

    I think I will order it.


  6. Heidi,
    With so many food blogs, I don't "need" any cookbooks either. Now, as to "want..." :P


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