Description

Book Synopsis

Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation.

Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking.

The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history.

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

Preserved: Condiments: 25 Recipes: Volume 1

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£13.50

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RRP £15.00 – you save £1.50 (10%)

Order before 4pm tomorrow for delivery by Sat 10 Jan 2026.

A Hardback by Darra Goldstein, Cortney Burns, Richard Martin

1 in stock


    View other formats and editions of Preserved: Condiments: 25 Recipes: Volume 1 by Darra Goldstein

    Publisher: Hardie Grant US
    Publication Date: 26/10/2023
    ISBN13: 9781958417218, 978-1958417218
    ISBN10: 1958417211
    Also in:
    Cookery / food by ingredient: herbs, spices, oils and vinegars Cookery dishes and courses: sauces Cookery: preserving and freezing

    Description

    Book Synopsis

    Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation.

    Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking.

    The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history.

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

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