
Preserved: Condiments
Description
Elevating the unsung culinary heroes to star status with stories, history, and showcasing recipes for delicious sauces, spreads, relishes, and chutneys, Preserved: Condiments brings a world of flavors to your kitchen and depth, spice, and interest to your cooking.
Product Details
Publisher | Hardie Grant North America |
Publish Date | October 31, 2023 |
Pages | 112 |
Language | English |
Type | |
EAN/UPC | 9781958417218 |
Dimensions | 9.2 X 6.7 X 0.6 inches | 1.1 pounds |
About the Author
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.
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.
Reviews
"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 is not a book of background noise. These condiments are the beguiling, devilish star. 'Condiments matter, ' the authors write, 'because, all too often, they are the main interest in a meal.'"--Epicurious
"Cookbook of the week."--National Post Canada
"In Preserved: Condiments, a supergroup of cookbook authors team up to turn the spotlight on supporting actors. This book brims with practical recipes and methods that often make your cooking life easier, with most recipes keeping for six months in the fridge, and longer if canned." --Epicurious
"This book will give your food history buff friend plenty of conversational fodder (pun intended), but rather than an encyclopedia of condiments, it works across continents to spotlight culturally significant sauces, pickles, and chutneys--and more than anything, to fortify your pantry." --Epicurious
"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
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