Preserved: Vegetables - Goldstein, Darra; Burns, Cortney; Martin, Richard
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
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.  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.