Preserved: Vegetables

Preserved: Vegetables**xA0;brings the magic of pickles, ferments,**xA0;and chutneys**xA0;from all around the world to your home pantry. Following**xA0;Condiments,**xA0;Fruit,**xA0;and**xA0;Drinks, Preserved: Vegetables**xA0;is the fourth in a series of six short books devoted to food preservation. **xA0; Utilizing**xA0;salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation,**xA0;Preserved: Vegetables**xA0;adds depth and dimension to any modern larder with recipes like**xA0;Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and**xA0;Misozuke, for Japanese style miso-cured vegetables.**xA0; **xA0; 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**xA0;Preserved.**xA0; **xA0; This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.