PRESERVED
Now Available, two new titles in the Acclaimed Preserved Series: Vol. 3, Drinks, and Vol. 4, Vegetables— The latest in a series of six books devoted to the art of food preservation
By Darra Goldstein, Cortney Burns, and Richard Martin
Volume 4
Preserved Vegetables
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.
Volume 3
Preserved Drinks
Learn to infuse vodkas, make your own amaro, and brew beers and ciders with Preserved: Drinks. Recipes for Pu-Erh Vodka, Sarsaparilla Soda, Pear Kvass, Mango Tepache, and Aged Eggnog will take you on a preservation journey across the globe that spans hundreds if not thousands of years of drink history, with detailed headnotes explaining how these beverages evolved.
Volume 2
Preserved Fruit
Preserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. Recipes for pickled cherry and rose petal jam, spicy citrus peel paste, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking.
Volume 1
Preserved Condiments
From adjika, the Georgian hot pepper relish, to salted preserved herbs and the Haitian vegetable relish called pikliz, Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. Utilizing fermentation, curing, pickling, and drying, these recipes add depth, spice, and interest to your cooking.
The Latest From Preserved Books
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Very Berry Maple Syrup
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Some people swear by maple syrup on their pancakes and waffles. Others admit berries to the breakfast table, either served…
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The Artistry of Onggi
by
Under the right conditions, food will ferment in just about any container, from glass jars to wooden barrels. But fermentation…
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