Cultured: A Global Guide To Fermenting And Preserving Fruit, Vegetables, Dairy, And Grains
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The only book on preserving you'll ever need! A vast and ambitious hardback cookbook featuring over 150 preserving recipes for drinks, condiments, salads, sweets, and more.
Cultured draws on culinary traditions from around the world, employing techniques such as fermentation, pickling, dehydrating, salting, and sugaring. The recipes are organized by timescales from quick pickles ready in a few hours to savory pastes that take weeks to ferment but can survive for years.
It’s never been easier to make condiments like harissa and adjika, as well as staples like kimchi, sauerkraut, preserved lemons, and pomegranate molasses. Additional recipes show how to transform your meals using the preserved foods you’ve prepared.
Features
Features
Written by leading authorities in the field and filled with stunning photography, illustrations, and fascinating essays, this volume is destined to become the go-to resource for all things preservation.
150+ recipes for every timescale: From same-day pickles to long-keeping ferments, with the history behind each method
A world tour of preserving: Fermenting, culturing, pickling, salting, and sugaring to make staples like kimchi, kefir, mustard, pickled beets, preserved lemons, and candied fruit, all rooted in centuries-old traditions
The definitive hardback reference: Written by leading authorities, with stunning photography, illustrations, and cultural essays
Hardback, 432 pages, published by Hardie Grant North America, 2026
Dimensions
Dimensions
Circular life
Circular life
Books - swap at your local book library, donate or gift it forward.
Made in
Made in
China
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