Rick Field (1) (1963–)

Beautiful book with illustrations for all of the preserves. However, many of the recipes are standards that you can find in pretty much any canning book. Lots of the fruit butters call for cow butter, which I find to be pretty gross. I like this book more as a coffee table book than an actual recipe book.

Some nice ideas here - getting beyond the standards like Ball. Pear-cardamom butter is lovely.

This is going on my cookbook shelf.
Beautiful photography and interesting preservation tips