50
35
€
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from October 06, 2026
14,00 €
shipping cost
Sent from Greece
Description
Specifications
The only book you'll ever need for preservation! An extensive and ambitious hardcover recipe guide that includes over 150 preservation recipes for drinks, seasonings, salads, sweets, and much more.
Cultured draws from culinary traditions from around the world, using techniques such as fermentation, pickling, drying, salting, and sugaring. The recipes are organized by time frame—ranging from quick pickles ready in a few hours to savory pastes that take weeks to ferment but can be preserved for years. There's never been an easier process for making seasonings like harissa and ajika, as well as essential ingredients like kimchi, sauerkraut, preserved lemons, and pomegranate molasses.
Additional recipes show how to transform your meals using the preserved foods you've prepared. Written by leading experts in the field and full of stunning photography, illustrations, and engaging essays, this volume is intended to become the authoritative resource on all topics related to preservation.
150+ recipes for every time frame: From same-day pickles to long-term fermentations, with the history behind each method. A global tour of preservation techniques: Fermentation, cultivation, pickling, salting, and sugaring to create essential ingredients like kimchi, kefir, mustard, pickled beets, preserved lemons, and candied fruits, all rooted in centuries-old traditions. The definitive hardcover reference guide: Written by top specialists, featuring stunning photos, illustrations, and cultural essays.
Manufacturer
- Publisher
- Hardie Grant
- Language
- English
- Subtitle
- -
- Cover
- Hardcover
- Number of Pages
- 432
- Release Date
- 06/10/2026
- Publication Date
- 2026
- Dimensions
- 20.1x25.4 cm
- Award
- -
- ISBN-13
- 9781958417171
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.