Where cooking and baking traditions meet contemporary flavors—120 deeply
nourishing, seasonal recipes and a guide to the plants and traditional
preserving techniques that inspire them. Sarah Owens is a horticulturalist,
baker and a cook with an insatiable curiosity for global food traditions. Her
reverence for plants fuels her passion for bringing out their best flavors in
the kitchen. In Heirloom she presents ingredient-focused cooking and bread
baking that emphasizes sourcing quality ingredients and relies on traditional
techniques that extend the use of in-season produce and fresh food. Organized
into two parts, you'll discover the building blocks for inspired food. Part
One explores traditional preservation techniques from fermenting and pickling
to dehydrating, working with sourdough, and making broth, butter, yogurt, and
whey. Part Two becomes a full expression of ingredients and techniques:
recipes that are nourishing, flavorful, and satisfying. With recipes that
layer flavors in rich and unique ways and that reflect the seasons, the dishes
here are comforting, surprising, and give a feeling of abundance. Heirloom is
a personal book that shares Owens' unique perspectives and stories on food.
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