Preserved: Vegetables : 25 Recipes
Book Details
Format
Hardback
Book Series
Preserved
ISBN-10
1958417157
ISBN-13
9781958417157
Publisher
Hardie Grant US
Imprint
Hardie Grant US
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 7th, 2024
Print length
112 Pages
Weight
478 grams
Dimensions
23.40 x 17.10 x 1.50 cms
Product Classification:
Green lifestyle & self-sufficiencySelf-sufficiency and sustainable lifestyle(s)Cookery / food & drink etcCookery / food and drink / food writing / cookbooksHealth & wholefood cookeryHealth and wholefood cookery / healthy eatingCookery / food by ingredient / food groupsCookery by ingredientCookery: preserving and freezingPreserving & freezing
KSh 2,700.00
Werezi Extended Catalogue
Delivery in 12 days
2 copies in stock
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Transform fresh, peak-season vegetables into dazzling year-round pantry staples.
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.
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.
Get Preserved: Vegetables by Cortney Burns, Darra Goldstein at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Hardie Grant US and it has 112 pages.
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