Preserved: Fruit: 25 Recipes

by Darra Goldstein, Cortney Burns, Richard Martin

Overview

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce, Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Fruitti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.

Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed—Preserved: Fruit is your guide to new culinary adventures.

Product Details

ISBN-13:	9781958417126
Publisher:	Hardie Grant North America
Publication date:	10/31/2023
Series:	Preserved , #2
Sold by:	Barnes & Noble
Format:	eBook
Pages:	112
File size:	79 MB
Note:	This product may take a few minutes to download.

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.

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.

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.