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By Darra Goldstein
The only book on preserving you'll ever need! A vast and ambitious hardbound 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.
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 lemon, and candied fruit, all rooted in centuries-old traditions
The definitive hardback reference: Written by leading authorities, with stunning photography, illustrations, and cultural essays
DARRA GOLDSTEIN is the founding editor of Gastronomica and editor in chief of the Oxford Research Encyclopedia of Food Studies. She is the author of eight award-winning cookbooks, including The Georgian Feast and Beyond the North Wind: Russia in Recipes and Lore. Darra’s work has been recognized by the James Beard Foundation and the International Association of Culinary Professionals, which also honored her with a Lifetime Achievement Award.
CORTNEY BURNS was one half of the duo behind the larder-based kitchen at San Francisco’s Bar Tartine, where fermentation and preservation became central to a distinctive culinary voice. During that time, their cookbook Bar Tartine received awards from both the James Beard Foundation and the IACP, and Bon Appétit dubbed her the “godmother of fermentation” for her modern interpretation of ancient techniques. She is also the author of Nourish Me Home, a work that further explores the relationship between time, transformation, and the living kitchen.
RICHARD MARTIN is a food media veteran who launched and ran the website Food Republic, and who served as U.S. editor of Condé Nast’s La Cucina Italiana. He is a founder of Appetito and has contributed food writing to Men’s Health, Robb Report, and others. A longtime lifestyle editor, he was editor in chief of Complex, Manhattan, and Miami magazines.
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