This is the second volume in what will become a 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. In Fruit you will find treats such as: Amba, a sauce made from fermented, unripe mangoes that reflects a culinary interaction between Baghdad and Bombay Red currant and juniper “cheese,” a jewel-like fruit butter that can be beautifully molded Blueberries pickled like capers Cranberry-orange shrub The books are handsome gifts in and of themselves, but also a source of wonderful ideas for those who like to make presents of pantry items. You can find the volume on Condiments here. Hardcover. Color photographs throughout.
