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Expert advice on bringing the magic of pickles, ferments, and chutneys from all around the world to your home larder.

Following Condiments, Fruit and Drinks, Preserved: Vegetables is the fourth in a series of six short books devoted to food preservation.

Utilising salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation, Preserved: Vegetables adds depth and dimension to any modern larder.

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.

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 Media, Modern Luxury Media's Manhattan and Miami magazines, and Food Republic.

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Expert advice on bringing the magic of pickles, ferments, and chutneys from all around the world to your home larder.

Following Condiments, Fruit and Drinks, Preserved: Vegetables is the fourth in a series of six short books devoted to food preservation.

Utilising salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation, Preserved: Vegetables adds depth and dimension to any modern larder.

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.

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 Media, Modern Luxury Media's Manhattan and Miami magazines, and Food Republic.

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