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,
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.