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.
Praise for Preserved: Condiments
“Who doesn’t love condiments? People since the beginning of time have used brightly flavored condiments to add zhuzh and extra nourishment to the humblest of meals. Preserved: Condiments is a world tour of the authors’ delightful interpretations of the planet’s favorite condiments with captivating stories that are rich with historical and cultural context.”
— Kirsten K. Shockey, author of Fermented Vegetables and co-founder of The Fermentation School
“In dishes around the world, condiments hide in plain sight. They have transformative qualities, packing so much flavor and texture into even one bite. This comprehensive guide to preserved condiments celebrates these unsung heroes and will have your mouth watering with each turn of the page.”
— Marcus Samuelsson, author of The Rise
“These books truly bring a word of flavor to the table. The wisdom and culinary talent of this trio ensure that each recipe not only expands your understanding of preservation, it excites you with its deliciousness and novelty. For those who wonder if they need another preservation book, the answer is: You just need these.”
— Christine Muhlke, culinary consultant and the author of Wine Simple
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