The Art of Preserving: From Jams and Jellies to Chutneys and Pickles - Tapa dura

Featuring everything you need to know to put up the seasons' bounty, The Art of Preserving illuminates how to savour your favourite fresh produce all year round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from gardens and farmer's markets. Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, The Art of Preserving provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savoury starters to flavourful main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction and helpful tips from professionals offer all the guidance you need to become a preserving expert.

Rick Field is the owner of Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. His award-winning pickles are sold throughout the US. Rebecca Courchesne works in the kitchen of Frog Hollow Farm and has her own line of famous organic conserves, marmalades, jellies and chutneys.