Celebrating the art of cooking, this book weaves a narrative around an early spring meal, blending literary food writing with rich storytelling. It revives a cherished tradition, inviting readers to explore the sensory delights and cultural significance of food. The narrative not only tantalizes the taste buds but also offers a deeper appreciation for the culinary experience, making it a delightful read for food enthusiasts and literary lovers alike.
Exploring the cultural history of pickling and fermentation, this book serves both enthusiasts and newcomers curious about these food preservation techniques. It connects to contemporary trends in gut health and the microbiome, offering insights into the significance of these practices. Written by a leading consultant in the field, the authoritative text provides a comprehensive understanding of the subject, making it an engaging read for anyone interested in the art of fermentation.
From the most celebrated new food writer to emerge in 2018 comes a lyrical book on the joys of cooking without heat