This past week I picked up 2 cookbooks from the library to try out. Both from Williams-Sonoma
Art of Preserving is about just what the title says: preserving. Jams, chutneys, pickles. If you can get it in a jar you can preserve it. It's not really the time of year for preserving where I live but there are so many recipes I want to try in the future (especially the Spiced Pumpkin Butter). The great things about these preserve recipes is how they also include recipes for using them. I made a yummy lemon curd, which I'm going to use in the lemon curd tartlet. Lemon curd is now my new favorite thing! The book is divided into categories: jams, preserves, jellies, butters, even condiments. The reference section explains the canning process, gives tips and even a recipe for making your own pectin.
Cooking from the Farmers' Market. There are a ton of recipes for just about anything you can find throughout the growing season. I chose to make the Rustic Apple Crostata since I had a lot of apples in the fridge. It was very nice. I'll make it again.
Of the two books, I liked The Art of Preserving more. I'd have more use for it throughout the year. In the summer, I'd use the canning recipes and in the winter the cooking recipes. Both books have gorgeous, bright photography that makes everything look so delicious. The instructions are clear and easy to follow.
If you've made anything from either of these books, I'd love to hear what and how it turned out.