Pickling Fermenting Salad Making

"The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste." —Publishers Weekly Preserving, ...

Pickling  Fermenting   Salad Making

Pickling Fermenting Salad Making

85 Recipes for Enjoying Seasonal Veg! "The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste." —Publishers Weekly Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café in 2011, Alex Elliott-Howery and Sabine Spindler have been committed to sustainability, and their recipes always put veggies first. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts, or make a tabbouleh with leftover veg ahead of time for an autumnal evening. Cornersmith reinvents everyday sides with pickled veggies which can be stored for up to six months. Here, Alex and Sabine share their passion for cooking with minimal waste. In four chapters, one dedicated to each season, Cornersmith shows us the best way to use seasonal produce, before rounding off with three salad dressing, fermenting, and pickling guides and innovative ways to use kitchen scraps, such as using fruit peel to flavor oils. These recipes aren’t about dieting, instead it is a must have for anyone interested in the food waste management trend, providing a road map for the future of food. Recipes include: Broad Bean & Pea Salad with Freekeh & Yogurt Sauce Kohlrabi, Radish & Tofu with Miso Dressing Pickled Asparagus with Garlic & Lemon Asparagus & Watercress with Walnut & Orange Vinaigrette Pink Pickled Eggs Fried Green Tomatoes with Herbed Kefir Rhubarb & Red Onion Relish Grilled Pineapple, Sea Salt, Chilli, Mint & Chimichurri Oven-Dried Preserved Tomatoes Fig & Herb Salad with Pearl Couscous, Toasted Hazelnuts & Za’atar Pickled Watermelon Rind Summer Leaves, Pickled Stone Fruit, Ricotta & Salted Almonds

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Pickling, Fermenting & Salad-Making
Language: en
Pages: 224
Authors: Alex Elliott-Howery, Sabine Spindler
Categories: Cooking
Type: BOOK - Published: 2021-05-04 - Publisher: Skyhorse

85 Recipes for Enjoying Seasonal Veg! "The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste." —Publishers Weekly Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café in
Pickling, Fermenting & Salad-Making
Language: en
Pages: 224
Authors: Alex Elliott-Howery, Sabine Spindler
Categories: Cooking
Type: BOOK - Published: 2021-06-01 - Publisher: Simon and Schuster

85 Recipes for Enjoying Seasonal Veg! "The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste." —Publishers Weekly Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café in
Making Sauerkraut and Pickled Vegetables at Home
Language: en
Pages: 64
Authors: Klaus Kaufmann, Annelies Schoneck
Categories: Cooking
Type: BOOK - Published: 2007 - Publisher: Book Publishing Company

With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you, the modern reader, through centuries-old methods. Book jacket.
Fermented Vegetables
Language: en
Pages: 376
Authors: Kirsten K. Shockey, Christopher Shockey
Categories: Cooking
Type: BOOK - Published: 2014-10-17 - Publisher: Storey Publishing

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green
Traditionally Fermented Foods
Language: en
Pages: 224
Authors: Shannon Stonger
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Type: BOOK - Published: 2017-05-09 - Publisher: Page Street Publishing

Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple,

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