As seen in Cooking Light Magazine!
The Art of Preserving - How to Make Jams, Jellies, Curds, Pickles, Chutneys, Salsas, Sauces, and More. Plus Recipes to use your Homemade Creations' Published by Williams Sonoma
Co-Authored by Rick Field, (Of Ricks' Picks), Lisa Atwood, and Frog Hollow Farms' own Rebecca Courchesne (Chef Becky!)
This book has DIY (Do it Yourself) ideas for transforming seasonal produce into homemade treats. Tips from Rebecca Courchesne - the expert preserver behind Frog Hollow Farm's Bakery. This book is full of inspiration and practical instructions to create your own preserves at home and makes a great companion to a CSA share.