Preserved: Vegetables

Transform fresh, peak-season vegetables into dazzling year-round pantry staples.

Preserved: Vegetablesbrings the magic of pickles, ferments,and chutneysfrom all around the world to your home pantry. FollowingCondiments,Fruit,andDrinks, Preserved: Vegetablesis the fourth in a series of six short books devoted to food preservation.

Utilizingsalt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation,Preserved: Vegetablesadds depth and dimension to any modern larder with recipes likeGreen Tomato Marmalade, Ajvar, the Balkan charred pepper paste, andMisozuke, 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 ofPreserved.

This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.