Preserved: Condiments

Cookbook of the week. * National Post Canada *In Preserved: Condiments, a supergroup of cookbook authors team up to turn the spotlight on supporting actors. This book brims with practical recipes and methods that often make your cooking life easier, with most recipes keeping for six months in the fridge, and longer if canned. * Epicurious *Each installment of “Preserved” presents recipes from around the world — some super-simple, others dauntingly complex — with context on their provenance, cultural significance and the ways they moved around the globe. * FoodPrint *This series is a treasure that will inspire this generation of cooks looking to preserve fresh ingredients in ways that are delicious, timeless, and fun. – Kirsten K. ShockeyDespite their small size — 104 pages and 28 and 32 recipes, respectively — Volumes 1 and 2 are dense with details and inspiration. * National Post Canada *Food preservation was once a necessity for survival. Now, cooks pursue it for other reasons, such as health, culinary enjoyment, reducing household waste, saving the season and the simple act of making and sharing. Some of the processes involved are quick, others slow. The books strike a balance between both. * National Post Canada *In Preserved: Condiments, a supergroup of cookbook authors team up to turn the spotlight on supporting actors. * Epicurious *This book will give your food history buff friend plenty of conversational fodder (pun intended), but rather than an encyclopedia of condiments, it works across continents to spotlight culturally significant sauces, pickles, and chutneys—and more than anything, to fortify your pantry. * Epicurious *

Darra Goldstein, the founding editor of Gastronomica, is the author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, named one of 2020’s best cookbooks by Forbes.com, Esquire, and the Washington Post. In 2020 she was honored with the Lifetime Achievement Award from the International Association of Culinary Professionals.

Richard Martin is a media executive, lifestyle editor and writer who started magazines and websites that have grown into major media companies, including Complex, Modern Luxury (Manhattan and Miami)and Food Republic.

Cortney Burns (with chef Nick Balla) built a larder-based kitchen at San Francisco’s Bar Tartine; their cookbook Bar Tartine won awards from both the James Beard Foundation and IACP. Bon Appétit has dubbed her the “godmother of fermentation” for her modern take on ancient techniques.