Preserved

Condiments: 25 Recipes

Darra Goldstein, Cortney Burns, Richard Martin

$34.99

Hardback

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English

Hardie Grant US
01 November 2023

Cooking with herbs & spices; Cookery dishes & courses; Preserving & freezing

Series: Preserved

Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation.

Utilizing fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz, add depth, spice, and interest to your cooking.

The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history.

This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

By: Darra Goldstein, Cortney Burns, Richard Martin
Imprint: Hardie Grant US
Country of Publication: United States
Dimensions: Height: 228mm, Width: 165mm,
Weight: 480g
ISBN: 9781958417218
ISBN 10: 1958417211
Series: Preserved
Pages: 112
Publication Date: 01 November 2023
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Darra Goldstein, the founding editor of Gastronomica, is the author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, named one of 2020’s best cookbooks by Forbes.com, Esquire, and the Washington Post. In 2020 she was honored with the Lifetime Achievement Award from the International Association of Culinary Professionals. Richard Martin is a media executive, lifestyle editor and writer who started magazines and websites that have grown into major media companies, including Complex, Modern Luxury (Manhattan and Miami)and Food Republic. Cortney Burns (with chef Nick Balla) built a larder-based kitchen at San Francisco’s Bar Tartine; their cookbook Bar Tartine won awards from both the James Beard Foundation and IACP. Bon Appétit has dubbed her the “godmother of fermentation” for her modern take on ancient techniques.