Preserved: Vegetables : 25 Recipes Volume 4

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.