{"product_id":"pickling-fermenting-salad-making-alex-elliott-howery-9781510763647","title":"Pickling, Fermenting \u0026 Salad-Making: Vegetables with More Taste \u0026 Less Waste","description":"\u003cb\u003e85 Recipes for Enjoying Seasonal Veg  \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"The latest from Elliott-Howery and Spindler (\u003ci\u003eCornersmith: Recipes from the Caf  and Picklery\u003c\/i\u003e) showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste.\"\u003cbr\u003e --\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood caf  in 2011, Alex Elliott-Howery and Sabine Spindler have been committed to sustainability, and their recipes always put veggies first. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts, or make a tabbouleh with leftover veg ahead of time for an autumnal evening. \u003cp\u003e\u003c\/p\u003e Cornersmith reinvents everyday sides with pickled veggies which can be stored for up to six months. Here, Alex and Sabine share their passion for cooking with minimal waste. In four chapters, one dedicated to each season, Cornersmith shows us the best way to use seasonal produce, before rounding off with three salad dressing, fermenting, and pickling guides and innovative ways to use kitchen scraps, such as using fruit peel to flavor oils. These recipes aren't about dieting, instead it is a must have for anyone interested in the food waste management trend, providing a road map for the future of food. Recipes include: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003eBroad Bean \u0026amp; Pea Salad with Freekeh \u0026amp; Yogurt Sauce\u003c\/li\u003e\n\u003cli\u003eKohlrabi, Radish \u0026amp; Tofu with Miso Dressing\u003c\/li\u003e\n\u003cli\u003ePickled Asparagus with Garlic \u0026amp; Lemon\u003c\/li\u003e\n\u003cli\u003eAsparagus \u0026amp; Watercress with Walnut \u0026amp; Orange Vinaigrette\u003c\/li\u003e\n\u003cli\u003ePink Pickled Eggs\u003c\/li\u003e\n\u003cli\u003eFried Green Tomatoes with Herbed Kefir\u003c\/li\u003e\n\u003cli\u003eRhubarb \u0026amp; Red Onion Relish\u003c\/li\u003e\n\u003cli\u003eGrilled Pineapple, Sea Salt, Chilli, Mint \u0026amp; Chimichurri\u003c\/li\u003e\n\u003cli\u003eOven-Dried Preserved Tomatoes\u003c\/li\u003e\n\u003cli\u003eFig \u0026amp; Herb Salad with Pearl Couscous, Toasted Hazelnuts \u0026amp; Za'atar\u003c\/li\u003e\n\u003cli\u003ePickled Watermelon Rind\u003c\/li\u003e\n\u003cli\u003eSummer Leaves, Pickled Stone Fruit, Ricotta \u0026amp; Salted Almonds\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alex Elliott-Howery, Sabine Spindler\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1510763643\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781510763647\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Skyhorse Publishing\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/01\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.80h x 8.10w x 0.90d","brand":"Alex Elliott-Howery","offers":[{"title":"Hardcover","offer_id":43995939504383,"sku":"9781510763647","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_fd0f72b4-c87b-471f-9d71-d7036e4b54b2.jpg?v=1683338756","url":"https:\/\/www.whiterainbookhouse.com\/products\/pickling-fermenting-salad-making-alex-elliott-howery-9781510763647","provider":"WR Book House","version":"1.0","type":"link"}