This is the fourth 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. If you’re looking for classic dill pickles, this is not your book. But if you want to push beyond into more interesting territory, you can do so here, with recipes such as: Pickled gazpacho with charred tomatoes and peppers Duck fat steak fries made with brined potatoes Dongchimi, a Korean radish kimchi Pumpkin candied in citrus syrup Powdered sauerkraut Eyeopening and versatile. Hardcover. Color 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 Drinks, Volume 3 in this series.
