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Book details
File Size: 341 MB
Format: epub
Print Length: 352 pages
Page Numbers Source ISBN: 1611805422
Publisher: Roost Books (September 24, 2019)
Publication Date: September 24, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07V65HYDS
Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.
Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food.
Organized into two parts, you’ll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens’ unique perspectives and stories on food.
Reviews:
“Simultaneously traditional and utterly modern, this book truly brings the riches of the old ways of the world into a whole new way of seeing, cooking, and eating for today. This book is wise, flexible, thorough, and encouraging. In short, Heirloom is a most impressive work.”—Deborah Madison, author of Vegetable Literacy
“What a gorgeous book! Sarah Owens showcases the bounty of the seasons using a broad range of techniques, including but definitely not limited to fermentation. Her culinary imagination is dazzling, drawing upon varied traditions, and sure to inspire.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
Book details
File Size: 341 MB
Format: epub
Print Length: 352 pages
Page Numbers Source ISBN: 1611805422
Publisher: Roost Books (September 24, 2019)
Publication Date: September 24, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07V65HYDS
Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.
Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food.
Organized into two parts, you’ll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens’ unique perspectives and stories on food.
Reviews:
“Simultaneously traditional and utterly modern, this book truly brings the riches of the old ways of the world into a whole new way of seeing, cooking, and eating for today. This book is wise, flexible, thorough, and encouraging. In short, Heirloom is a most impressive work.”—Deborah Madison, author of Vegetable Literacy
“What a gorgeous book! Sarah Owens showcases the bounty of the seasons using a broad range of techniques, including but definitely not limited to fermentation. Her culinary imagination is dazzling, drawing upon varied traditions, and sure to inspire.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation