Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods (Google eBook)

Front Cover
Random House LLC, Oct 27, 2010 - Cooking - 224 pages
33 Reviews
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.

From the Trade Paperback edition.

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More recipes than techniques, great pictures. - Goodreads
She also shares some great recipes. - Goodreads
recipes for canning in small batches. - Goodreads
... she provides three recipes for each canning recipe. - Goodreads

LibraryThing Review

User Review  - satyridae - LibraryThing

Clear, concise and scientific instructions on how to preserve just about any kind of food. It's not a book that one can read and absorb, though- it's a book that will need to be spread out on one's ... Read full review

Review: Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

User Review  - Jennifer Jarrell - Goodreads

As a beginning canner I will likely need more than just this book. That said, I won't regret purchasing it. Full of beautiful color photos, the book details recipes using a handful of specific canned items with clearly outlined instructions. I'm looking forward to testing some of them out. Read full review


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About the author (2010)

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.

From the Trade Paperback edition.

Bibliographic information