This is the third volume in an eventual set of six which offer bold and exciting approaches to preserving, a field that has recently tended toward the comfortingly familiar. Combining the talents of three experienced cooks and writers, these books invite you to be adventurous, offering detailed recipes for a wide range of flavorful goods that may not actually last long on your pantry shelves, simply because you will make them and quickly use them up. Fermenting and beverages have an ancient history, not only to produce alcoholic drinks, but to cure coffee beans, age teas, and fizz juices. Among the many interesting recipes we spotted here: Charred rhubarb and lilac cordial Aged eggnog (takes at least three weeks but can rest for up to a year) Pompellmocello, which uses grapefruits rather than lemons Tejuino, made from masa harina and lime juice Şalgam, fermented from turnips, beets, carrots, and bulgar Practical and inspiring. Hardcover. Color photographs throughout Click here to find Condiments, Volume 1 in this series. Click here to find Fruits, Volume 2 in this series. Click here to find Vegetables, Volume 3 in this series.
