Preserved

Drinks: 25 Recipes

Darra Goldstein, Cortney Burns, Richard Martin

$34.99

Hardback

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English

Hardie Grant US
15 October 2024

Cooking with specific gadgets; Preserving & freezing; Spirits & cocktails; Non-alcoholic beverages

Series: Preserved

Preserved: Drinks showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and techniques from around the world. Following Condiments and Fruit, and Preserved: Drinks is the third in a series of six short books devoted to food preservation.

Learn to infuse vodkas, make your own amaro, and brew beers and ciders. The recipes in Preserved: Drinks, including those for Pu-Erh Vodka, Sarsaparilla Soda, Pear Kvass, Mango Tepache, and Aged Eggnog, will take you on a preservation journey across the globe that spans hundreds of years of drink history.

The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved.

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, Spine: 18mm
Weight: 470g
ISBN: 9781958417133
ISBN 10: 1958417130
Series: Preserved
Pages: 112
Publication Date: 15 October 2024
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. In 2020 she was honored with the Lifetime Achievement Award from the International Association of Culinary Professionals. Cortney Burns created San Francisco's famous Bar Tartine. Richard Martin is a media executive, lifestyle editor and writer.

Reviews for Preserved: Drinks: 25 Recipes

""Each installment of ""Preserved"" presents recipes from around the world -- some super-simple, others dauntingly complex -- with context on their provenance, cultural significance and the ways they moved around the globe."" -- FoodPrint ""Food preservation was once a necessity for survival. Now, cooks pursue it for other reasons, such as health, culinary enjoyment, reducing household waste, saving the season and the simple act of making and sharing. Some of the processes involved are quick, others slow. The books strike a balance between both."" --National Post Canada ""These books offer well-researched methods to preserve abundance in enchanting ways. The books are a feast in more ways than one--the recipes begin with rich headnotes that give the reader historical and cultural context to the preserved food."" --Kirsten K. Shockey, author of Fermented Vegetables and co-founder of The Fermentation School ""This series is a treasure that will inspire this generation of cooks looking to preserve fresh ingredients in ways that are delicious, timeless, and fun."" --Kirsten K. Shockey, author of the bestselling Fermented Vegetables