The The Roughwood Book Of Pickling
Author: Woys Weaver, William
ISBN: 9780789337849
Publisher: Rizzoli International
Year First Published: 2022
Pages: 208
Dimensions: 10.276 inches x 8.307 inches x 0.945 inches
Format: Hardback
Description:
Four-time IACP award winner William Woys Weaver brings bold flavours, global influences, heirloom prestige, and a master gardener’s expertise to one of today’s hottest culinary trends.
Including Indian-style chutneys, Latin American ajís and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles – The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver’s accessible instructions, experienced voice, and global palate.
Chapters are arranged for the cook into 'Hot and Spicy', 'Salty and Fermented', and 'Sweet and Sour', with an additional section for versatile vinegar infusions.
ISBN: 9780789337849
Publisher: Rizzoli International
Year First Published: 2022
Pages: 208
Dimensions: 10.276 inches x 8.307 inches x 0.945 inches
Format: Hardback
Description:
Four-time IACP award winner William Woys Weaver brings bold flavours, global influences, heirloom prestige, and a master gardener’s expertise to one of today’s hottest culinary trends.
Including Indian-style chutneys, Latin American ajís and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles – The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver’s accessible instructions, experienced voice, and global palate.
Chapters are arranged for the cook into 'Hot and Spicy', 'Salty and Fermented', and 'Sweet and Sour', with an additional section for versatile vinegar infusions.
