Description

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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.

About the Author

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William Woys Weaver is an internationally known food historian, master gardener, and author of numerous books on food history and gardening, including Heirloom Vegetable Gardening. He maintains the Roughwood Seed Collection of over 7,000 heirloom food plants at the historic Lamb Tavern in Devon, Pennsylvania.