Four-time IACP award winner William Woys Weaver brings bold flavors, global influences, heirloom prestige, and a master gardener's expertise to one of today's hottest culinary trends.
Including Indian-style chutneys, Latin American ajís and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles--The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver's accessible instructions, experienced voice, and global palate.
Chapters are arranged for the cook into "Hot and Spicy," "Salty and Fermented," and "Sweet and Sour," with an additional section for versatile vinegar infusions.
"World cultures and exotic plants combine in colorful, spicy ways in The Roughwood Book of Pickling, a masterpiece of modern preservation practice. Your garden will overflow with new bounties and your pantry with tantalizing flavors, as there is no more authoritative, inspiring, or entertaining voice on the subject of garden-to-kitchen than William Woys Weaver. Fascinating historical details and botanical notes make cooking from and reading this book equally rewarding." — Matt Lee and Ted Lee, authors of Hotbox and The Lee Bros Charleston Kitchen
Four-time IACP award winner William Woys Weaver brings bold flavors, global influences, heirloom prestige, and a master gardener's expertise to one of today's hottest culinary trends.
Including Indian-style chutneys, Latin American ajís and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles--The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver's accessible instructions, experienced voice, and global palate.
Chapters are arranged for the cook into "Hot and Spicy," "Salty and Fermented," and "Sweet and Sour," with an additional section for versatile vinegar infusions.
Praise
"World cultures and exotic plants combine in colorful, spicy ways in The Roughwood Book of Pickling, a masterpiece of modern preservation practice. Your garden will overflow with new bounties and your pantry with tantalizing flavors, as there is no more authoritative, inspiring, or entertaining voice on the subject of garden-to-kitchen than William Woys Weaver. Fascinating historical details and botanical notes make cooking from and reading this book equally rewarding." — Matt Lee and Ted Lee, authors of Hotbox and The Lee Bros Charleston Kitchen
