After finally planting a garden, there was this vague question of what to do with the harvest. To the library we went! And well after a dozen books, this one remained. I have to admit upfront to participating in that most sinister of library practices this summer - stalking my on-line account to look for days when suddenly no requests for the book were out so I could renew it for another three weeks. I kept the book for nearly three months this way.

Alas, guilt set in...okay, my stalking was failing and I did the right thing and purchased the book as I've already gotten use out of it (made my own drying rack for tomatoes!) and plan on getting use out of it for years to come.

The book is laid out simply. First, a basic guide to your vegetables, fruits and herbs and their possible preserving methods. (This is where you'll learn cilantro can only be frozen or dried, but while parsley enjoys both, it can also be root-cellared.) The second section was the winner for us - an incredibly in-depth guide to each preserving process. Not only did it detail equipment, but the drawings are fantastic for someone that never watched these methods before. In addition, the safety tips, the how to fix what went-wrongs and the super-simple how-to's and preserving recipes interspersed makes this feel incredibly interactive. The final section is a list of practical and simple recipes designed to let you enjoy your preserved bounty. ( )