PRESERVED: VEGETABLES (HB)

Bring the magic of pickles, ferments, and chutneys from all around the world to your home pantry. Utilizing salt preservation, fermentation, vinegar curing, and other techniques you can create recipes like Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and Misozuke, for Japanese style miso-cured vegetables. This is the fourth of six short books devoted to all aspects of food preservation. The authors bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history.