Preserved

Vegetables: 25 Recipes

Darra Goldstein, Cortney Burns, Richard Martin

$34.99

Hardback

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English

Hardie Grant US
07 November 2024

Self-sufficiency; Cookery, food & drink; Health & wholefood cookery; Cookery by ingredient; Preserving & freezing

Series: Preserved

Preserved: Vegetables brings the magic of pickles, ferments, and chutneys from all around the world to your home pantry. Following Condiments, Fruit, and Drinks, Preserved: Vegetables is the fourth in a series of six short books devoted to food preservation.

Utilizing salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation, Preserved: Vegetables adds depth and dimension to any modern larder with recipes like Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and Misozuke, for Japanese style miso-cured vegetables.

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: 472g
ISBN: 9781958417157
ISBN 10: 1958417157
Series: Preserved
Pages: 112
Publication Date: 07 November 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: Vegetables: 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