{"product_id":"preserved-vegetables-25-recipes-9781958417157","title":"Preserved: Vegetables: 25 Recipes","description":"\u003ci\u003ePreserved: Vegetables \u003c\/i\u003ebrings the magic of pickles, ferments\u003ci\u003e, \u003c\/i\u003eand chutneys from all around the world to your home pantry. Following \u003ci\u003eCondiments\u003c\/i\u003e, \u003ci\u003eFruit, \u003c\/i\u003eand \u003ci\u003eDrinks, Preserved: Vegetables\u003c\/i\u003e is the fourth in a series of six short books devoted to food preservation. \u003cp\u003e\u003c\/p\u003e Utilizing salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation, \u003ci\u003ePreserved: Vegetables \u003c\/i\u003eadds depth and dimension to any modern larder with recipes like \u003cb\u003eGreen Tomato Marmalade, Ajvar, the Balkan charred pepper paste\u003c\/b\u003e, and\u003cb\u003e Misozuke, for Japanese style miso-cured vegetables. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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 \u003ci\u003ePreserved\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDarra Goldstein\u003c\/b\u003e, the founding editor of \u003ci\u003eGastronomica\u003c\/i\u003e, is the author of six award-winning cookbooks, including \u003ci\u003eBeyond the North Wind: Russia in Recipes and Lore\u003c\/i\u003e, named one of 2020's best cookbooks by Forbes.com, \u003ci\u003eEsquire\u003c\/i\u003e, and \u003ci\u003eThe Washington Post\u003c\/i\u003e. In 2020 she was honored with the Lifetime Achievement Award from the International Association of Culinary Professionals. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eCortney Burns \u003c\/b\u003e(with chef Nick Balla) built a larder-based kitchen at San Francisco's Bar Tartine; their cookbook \u003ci\u003eBar Tartine\u003c\/i\u003e won awards from both the James Beard Foundation and IACP. \u003ci\u003eBon App?tit\u003c\/i\u003e has dubbed her the \"godmother of fermentation\" for her modern take on ancient techniques. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eRichard Martin\u003c\/b\u003e is a media executive, lifestyle editor, and writer who started magazines and websites that have grown into major media companies, including \u003ci\u003eComplex\u003c\/i\u003e, Modern Luxury (Manhattan and Miami), and Food Republic.\u003cbr\u003e","brand":"Hardie Grant North America","offers":[{"title":"Default Title","offer_id":50892919800082,"sku":"9781958417157","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_1b5d20ac-2e12-4f98-a65d-d853d0b532ca.jpg?v=1738212097","url":"https:\/\/surprise-castle.myshopify.com\/products\/preserved-vegetables-25-recipes-9781958417157","provider":"Surprise Castle","version":"1.0","type":"link"}