Cultured

A Global Guide to Fermenting and Preserving Fruit, Vegetables, Dairy, and Grains, with over 150 recipes

Learn how to pickle, ferment, and preserve with over 150 recipes drawing on culinary traditions from around the world.

The only book on preserving you'll ever need! A vast and ambitious hardback cookbook featuring over 150 preserving recipes for drinks, condiments, snacks, and sweets.

Organized by how long each recipe takes, there is something for all timescales—from quick pickles that are ready that day to methods that take weeks or months but can survive for years. Cultured draws on culinary traditions from around the world, employing techniques such as drying, canning, freezing, pickling, fermentation, salting, and freeze-drying. Making condiments like harissa and adjika, as well as staples and treats like kimchi, sauerkraut, preserved lemons, horchata, and pomegranate molasses to eat now and enjoy later has never been easier. The recipes are also accompanied by information on how to use these preserved foods to transform your cooking.
Written by the authorities in the field, and filled with fascinating essays, stunning photography, and illustrations, this volume is destined to become the go-to resource for all things preservation.

150+ recipes for every timescale: From same-day pickles to long-keeping ferments, with the history behind each method
A world tour of preserving: Drying, canning, fermenting and pickling global staples like kimchi, harissa and preserved lemons, rooted in centuries-old traditions
The definitive hardback reference: Written by leading authorities, with stunning photography, essays and the cultural origins of every technique
 

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