Preserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powd...
Preserved: Condiments showcases 25 recipes for some of the worlds most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoki...
"Many dishes include tips on simplification via seasonal substitutions and suggestions for leftovers. Home cooks as well as professionals interested in upping their local, seasonal game will find a lot to like here." -Publishers Weekly "Very rarely does a chef with such mainstream acclaim get as unapologetically out there as this-if you're in the braised short rib camp, the artichoke tincture camp, or somewhere in between, this is not one to miss." -Epicurious
Cortney Burns is an acclaimed chef, a one-woman preservation society, and the co-author of the James Beard Award-wining cookbook Bar Tartine. She lives in New Hampshire. Heami Lee is a food and lifestyle photographer based in Brooklyn.