Preserved: Condiments

by Darra Goldstein, Cortney Burns, Richard Martin

Overview

Condiments have been at the heart of food preservation for most of human history. In fact, the word itself originally referred to any substance that prevented food from spoiling. But condiments have outgrown these utilitarian beginnings, and now hold the power to transform the humblest of dishes into something revelatory. Imagine adding a fiery and aromatic zhug to cool yogurt to make the ultimate saucy accompaniment to grilled meats, or a vibrant ruby-red horseradish to serve alongside tinned fish at your next picnic. Faced with end of season tomatoes, why not make your own ketchup? A little less sweet, and with a lot more tang, this version is bound to replace whatever bottle you have in your fridge.
 
Elevating the unsung culinary heroes to star status with stories, history, and showcasing recipes for delicious sauces, spreads, relishes, and chutneys, Preserved: Condiments brings a world of flavors to your kitchen and depth, spice, and interest to your cooking.

Product Details

ISBN-13:	9781958417218
Publisher:	Hardie Grant
Publication date:	10/31/2023
Series:	Preserved Series
Pages:	112
Sales rank:	1,135,345
Product dimensions:	6.50(w) x 9.00(h) x 0.70(d)

About the Author

Darra Goldstein, the founding editor of Gastronomica, is the author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, named one of 2020’s best cookbooks by Forbes.com, Esquire, and the Washington Post. In 2020 she was honored with the Lifetime Achievement Award from the International Association of Culinary Professionals.

Cortney Burns (with chef Nick Balla) built a larder-based kitchen at San Francisco’s Bar Tartine; their cookbook Bar Tartine won awards from both the James Beard Foundation and IACP. Bon Appétit has dubbed her the “godmother of fermentation” for her modern take on ancient techniques.

Richard Martin is a media executive, lifestyle editor, and writer who started magazines and websites that have grown into major media companies, including Complex, Modern Luxury (Manhattan and Miami), and Food Republic.

Editorial Reviews

In Preserved: Condiments, a supergroup of cookbook authors team up to turn the spotlight on supporting actors. This book brims with practical recipes and methods that often make your cooking life easier, with most recipes keeping for six months in the fridge, and longer if canned.” —Epicurious

"This series is a treasure that will inspire this generation of cooks looking to preserve fresh ingredients in ways that are delicious, timeless, and fun." —Kirsten K. Shockey, author of the bestselling Fermented Vegetables

"These books offer well-researched methods to preserve abundance in enchanting ways. The books are a feast in more ways than one—the recipes begin with rich headnotes that give the reader historical and cultural context to the preserved food." —Kirsten K. Shockey, author of Fermented Vegetables and co-founder of The Fermentation School

“Food preservation was once a necessity for survival. Now, cooks pursue it for other reasons, such as health, culinary enjoyment, reducing household waste, saving the season and the simple act of making and sharing. Some of the processes involved are quick, others slow. The books strike a balance between both.” —National Post Canada

“This is not a book of background noise. These condiments are the beguiling, devilish star. ‘Condiments matter,’ the authors write, ‘because, all too often, they are the main interest in a meal.’”—Epicurious

"Each installment of “Preserved” presents recipes from around the world — some super-simple, others dauntingly complex — with context on their provenance, cultural significance and the ways they moved around the globe." — FoodPrint

“This book will give your food history buff friend plenty of conversational fodder (pun intended), but rather than an encyclopedia of condiments, it works across continents to spotlight culturally significant sauces, pickles, and chutneys—and more than anything, to fortify your pantry.” —Epicurious

“Cookbook of the week.”—National Post Canada

From the Publisher