The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

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Michelle Mckenzie Rick Poon

The Modern Larder

From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

Michelle Mckenzie, Rick Poon

$59.99

Hardback

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English

Roost Books
28 September 2021

Cookery, food & drink

One ingredient can change the nature of a dish, elevating it from flat to transcendent-with 58 ingredient profiles and more than 260 recipes and variations.

Do you have a kitchen full of jars and pastes and flours you want to use more? From capers, cr me fra che, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks.

With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic, The Modern Larder will change your approach to cooking and elevate your everyday meals.

By: Michelle Mckenzie
Other: Rick Poon
Imprint: Roost Books
Country of Publication: United States
Dimensions: Height: 254mm, Width: 191mm, Spine: 1mm
Weight: 1g
ISBN: 9781611805703
ISBN 10: 1611805708
Pages: 384
Publication Date: 28 September 2021
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

MICHELLE MCKENZIE is a professional cook, culinary instructor, food writer, food stylist, and recipe developer. She is the author of Dandelion & Quince- Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, nominated for both the James Beard and IACP Awards. Previously, she was the longtime program director and chef at 18 Reasons, a community cooking school in San Francisco. Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic, and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for websites such as Food52 and publications such as Sunset magazine.

Reviews for The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

I love the thinking behind The Modern Larder, that the starting point for your meal can be the ingredients already in your larder, your fridge, your cupboards at home. Michelle's larder celebrates both the ingredients we already know and love to use but also champions those which don't spend enough time in the limelight. I'm inspired to reach again for my bottle of verjus, to seek out more bee pollen, to reclaim my schmaltz! --Yotam Ottolenghi, author of Plenty, Jerusalem, and Flavor It's no surprise that Michelle McKenzie has applied her considerable smarts to this brilliant, beautiful tome. Minimalist and deeply alluring at once, The Modern Larder is the kind of book I will proudly display like art, but dip into again and again for inspiration, wisdom, and recipes so good I want to make every one. --Sarah Copeland, author of Every Day is Saturday, Feast, and Instant Family Meals