Preserved: Condiments 25 Recipes by Darra Goldstein, Cortney Burns and Richard Martin

Preserved: Condiments showcases 25 recipes for some of the world's most
delicious sauces, spreads, relishes, and chutneys. It is the first in a series of
six short books devoted to all things food preservation.
Utilizing fermentation, curing, smoking, pickling, and drying, the recipes in
Preserved: Condiments, including those for Ajika the Georgian hot pepper
relish, salted preserved herbs known as Herbes salees, and the Haitian
pickled vegetable relish called Pikliz, add depth, spice, and interest to your
cooking.
The authors all lend stellar credentials and as a trio they bring a mix of
professional cookery and preserving experience, food journalism experience,
and expertise on food history.
This is a highly giftable book and series for anyone who wishes to hone their
knowledge of preservation.

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 Appetit 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.

Hardie Grant
On Sale: Oct 31/23
6.5 x 9 • 112 pages
9781958417218 • $33.00 • pb
Cooking / Courses & Dishes / Sauces & Dressings
Series: Preserved