The angle: Preserving doesn't have to be a weekend commitment; it also doesn't have to just be an end-of-summer thing. Start thinking "small-batch" and lots of preserves become instantly possible.
Recipes for right now: Fermented Radish Slices, Ramp Greens Kimchi, Garlic Scape and Arugula Pesto, Spicy Mango Salsa, Rosemary-Rhubarb Jelly
Who would enjoy this book? Anyone who has dreamed of canning but lacks the space/time/gumption to do big batches.