Preserved: Drinks: 25 Recipes by Goldstein, Darra

Preserved: Drinks: 25 Recipes

Preserved: Drinks showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and...
HK$261.97
HK$261.97
SKU: 9781958417133
Product Type: Books
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Author: Darra Goldstein
Format: Hardcover
Language: English
Subtotal: $261.97
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Preserved: Drinks: 25 Recipes by Goldstein, Darra

Preserved: Drinks: 25 Recipes

$261.97

Preserved: Drinks: 25 Recipes

$261.97
Author: Darra Goldstein
Format: Hardcover
Language: English
Preserved: Drinks showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and techniques from around the world. Following Condiments and Fruit, and Preserved: Drinks is the third in a series of six short books devoted to food preservation.

Learn to infuse vodkas, make your own amaro, and brew beers and ciders. The recipes in Preserved: Drinks, including those for Pu-Erh Vodka, Sarsaparilla Soda, Pear Kvass, Mango Tepache, and Aged Eggnog, will take you on a preservation journey across the globe that spans hundreds of years of drink history.

The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved.

This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Author: Darra Goldstein, Cortney Burns, Richard Martin
Publisher: Hardie Grant Books
Published: 10/08/2024
Pages: 112
Binding Type: Hardcover
Size: 9.25h x 6.75w x 0.53d
ISBN: 9781958417133

About the Author
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.

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.

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.

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