Preserved: Condiments by Goldstein, Darra

Preserved: Condiments (Hardcover) (ISBN-13: 9781958417218)

Vendor: Darra Goldstein
Product type: Books
Format: Hardcover
$22.00
$22.00
$22.00
Subtotal: $22.00
Preserved: Condiments by Goldstein, Darra

Preserved: Condiments

$22.00
Preserved: Condiments by Goldstein, Darra

Preserved: Condiments

$22.00
Format: Hardcover
Description
Description
x
Condiments have been at the heart of food preservation for most of human history. In fact, the word itself originally referred to any substance that prevented food from spoiling. But condiments have outgrown these utilitarian beginnings, and now hold the power to transform the humblest of dishes into something revelatory. Imagine adding a fiery and aromatic zhug to cool yogurt to make the ultimate saucy accompaniment to grilled meats, or a vibrant ruby-red horseradish to serve alongside tinned fish at your next picnic. Faced with end of season tomatoes, why not make your own ketchup? A little less sweet, and with a lot more tang, this version is bound to replace whatever bottle you have in your fridge.

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.

Author: Darra Goldstein, Cortney Burns, Richard Martin
ISBN-10: 1958417211
ISBN-13: 9781958417218
Publisher: Hardie Grant North America
Language: English
Published: 10/31/2023
Pages: 112
Format: Hardcover
Weight: 1.05lbs
Size: 9.20h x 6.70w x 0.60d
By Darra Goldstein
By Darra Goldstein
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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 App騁it 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.

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