PRESERVED: VEGETABLES

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 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 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