Preserved: Condiments

Description

Condiments have been at the heart of food preservation for most of human history. In fact, the word itself originally referred to any substance that prevented food from spoiling. But condiments have outgrown these utilitarian beginnings, and now hold the power to transform the humblest of dishes into something revelatory. Imagine adding a fiery and aromatic zhug to cool yogurt to make the ultimate saucy accompaniment to grilled meats, or a vibrant ruby-red horseradish to serve alongside tinned fish at your next picnic. Faced with end of season tomatoes, why not make your own ketchup? A little less sweet, and with a lot more tang, this version is bound to replace whatever bottle you have in your fridge.
 
Elevating the unsung culinary heroes to star status with stories, history, and showcasing recipes for delicious sauces, spreads, relishes, and chutneys, Preserved: Condiments brings a world of flavors to your kitchen and depth, spice, and interest to your cooking.

“In Preserved: Condiments, a supergroup of cookbook authors team up to turn the spotlight on supporting actors. This book brims with practical recipes and methods that often make your cooking life easier, with most recipes keeping for six months in the fridge, and longer if canned.” —Epicurious

"This series is a treasure that will inspire this generation of cooks looking to preserve fresh ingredients in ways that are delicious, timeless, and fun." —Kirsten K. Shockey, author of the bestselling Fermented Vegetables

“This book will give your food history buff friend plenty of conversational fodder (pun intended), but rather than an encyclopedia of condiments, it works across continents to spotlight culturally significant sauces, pickles, and chutneys—and more than anything, to fortify your pantry.” —Epicurious

“Cookbook of the week.”—National Post Canada

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