Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes

Thương hiệu: Sarah Owens
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Thông số sản phẩm
Publisher
‎ Roost Books; Illustrated edition (September 24, 2019)
Language
‎ English
Hardcover
‎ 352 pages
ISBN-10
‎ 1611805422
ISBN-13
‎ 978-1611805420
Item Weight
‎ 2.65 pounds
Dimensions
‎ 8.29 x 1.23 x 10.26 inches
Best Sellers Rank
#194,325 in Books (See Top 100 in Books), #259 in Canning & Preserving (Books), #296 in Seasonal Cooking (Books), #318 in Whole Foods Diets
Customer Reviews
4.7 out of 5 stars, 108Reviews
Thông tin sản phẩm Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes
Thương hiệu Sarah Owens là cái tên nổi tiếng được rất nhiều khách hàng trên thế giới chọn lựa. Với kiểu dáng đẹp mắt, sang trọng, sản phẩm Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes là sự lựa chọn hoàn hảo nếu bạn đang tìm mua một món Cooking by Ingredient cho riêng mình.
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Mô tả sản phẩm

From the Publisher

heirloom sarah owens cookbook

“Simultaneously traditional and utterly modern, this book truly brings the riches of the old ways of the world into a whole new way of seeing, cooking, and eating for today. This book is wise, flexible, thorough, and encouraging. In short, Heirloom is a most impressive work.”—Deborah Madison, author of Vegetable Literacy

“What a gorgeous book! Sarah Owens showcases the bounty of the seasons using a broad range of techniques, including but definitely not limited to fermentation. Her culinary imagination is dazzling, drawing upon varied traditions, and sure to inspire.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

See below for sample recipes, themes, and excerpts from the book.

fruit


Fermenting, Preserving, and Canning

One of the greatest rewards of seasonal market cooking is being able to stash preciously fleeting ingredients away to enjoy later. When you are blessed with abundance, knowing how to process and store this bounty ensures that nothing goes to waste. The book offers an overview of preservation methods that are used throughout the seasonal recipe chapters. Techniques range from fermenting and brining to canning and dehydrating.

congee flowers


Quickie Congee

Much like the ubiquitous dumpling, porridge can be found in every culture as a nourishing subsistence food. Africa has its soured corn or millet porridge, the Cantonese have the savory juk, Filipinos have lugaw, the Swiss or Germans have muesli, and the Russians have kasha. I grew up on ho-hum cream of wheat for breakfast, so when I visited Scotland, their oats served with tangy poached rhubarb and fresh, thick cream were a revelation. This recipe is a kitchen hack I developed for rice porridge, a dish that traditionally takes hours to complete. By soaking, portioning, and freezing the rice ahead of time, it quickly thickens to a beautiful canvas for any number of toppings.

sourdough banana bread


Brown Butter Sourdough Banana Bread

Brown butter heightens the flavor of einkorn in this classic moist bread, improving on the flour’s already toasty, nutty character alongside deep notes of banana caramelization. Use the ripest bananas you can find and an inactive starter that would otherwise be discarded (I like to use a starter fed with rye, spelt, or whole wheat flour). If you wish, you can ferment the batter at room temperature for up to three hours before baking to improve upon its texture and digestibility. This loaf is not overly sweet, making it a perfect breakfast indulgence with a strong cup of black coffee.

sourdough bread


Sprouted Buckwheat and Cranberry Porridge Bread

This earthy but sweet loaf uses both buckwheat flour and sprouted buckwheat groats. Its high percentage of rye makes it dense but incredibly flavorful. You will need to start with raw buckwheat groats—they will have a slightly green tint to them—in order for them to sprout.

beet lentils


Beluga Lentil Curry

These small, pearly black lentils earned their name for their resemblance to caviar, although unfortunately they lose their striking color after they are cooked. Hearty and satisfying, their flavor benefits from the thickening power of Ginger Peanut Garlic Paste and the earthy addition of Malabar spinach. You can also substitute a common cooking leaf, such as Swiss chard or regular spinach, or the more exotic callaloo or sweet potato leaves.

tartlets


Buckwheat Berry Tartlets with Lemon Herb Cream

These little tartlets that combine the earthy character of a thick buckwheat crust with the light tartness of an herbed cream are a perfectly refreshing finish to a meal. Choose whatever herbs or flower blossoms are most available to you: jasmine, honeysuckle, black locust, or rose petals are all light and delightfully graceful. Garnish with whatever fruit is in season. I prefer a combination of jeweled currants, gooseberries, blackberries, and currants nestled into the cream.

salad soup seasonal


Honor Ingredients with Seasonal Recipes

Most people who have embraced eating whole, organic vegetables have ushered in a transition to embracing heirloom, organic grains. The staggering reality in the United States is that less than 1% of the acreage that is agriculturally cultivated or pastured is actually certified organic, whereas 60% of our farmland is dedicated to grains. And although it is important to support the cultivation of organic vegetables, to really make a difference in the way our soil, our climate, and our health is treated, it is paramount that we move to more sustainable practices that support small farmers bringing grains and pulses to market.

hummus


Sweet Potato Peanut Hummus

This sweet and spicy dip combines two hallmarks of Southern cuisine: sweet potatoes and peanuts. If you do not have boiled peanuts, you can substitute an equal volume of cooked chickpeas or another mild cooked dry bean of your choice. Green peanut oil is a regional specialty oil that is worth seeking out for its earthy, vibrant flavor, but you can also use a good-quality extra virgin olive oil. This is a wonderful companion to my recipe for Smoked Paprika and Cheese Sourdough Bread, which is included in the book.

chicken heirloom


Butter-Roasted Sumac Chicken

Everyone needs a roasted chicken recipe in their repertoire. I developed this recipe while working as a personal chef for a family with fairly conservative tastes. They unfailingly requested a roasted chicken at least once a week, and after six months I was itching to change it up. When I returned from a visit to Istanbul loaded with vibrant spices, I decided to take a chance on a couple of birds, and the response was more than encouraging! I went on to make this dish for an outdoor dinner event at Edgemere Farm in Rockaway, New York. A year later, guests were still asking for the recipe, so I decided to include it here. It is an excellent companion to so many dishes in this book.

sarah owens

A note from the Introduction

Heirloom looks to the ancient methods of food preparation through the act of slow cooking and many, although not all, heirloom ingredients. Traditional foods such as dairy, grains, meat, and, of course, vegetables all enjoy a place at my modern table. They are prepared using techniques of fermentation, soaking, and sometimes extended cooking to heighten and extract their most beneficial qualities.

This is the mind-set of this book. It is an investigation into preserving and baking techniques across cultures using whole and heirloom ingredients as a way to discover a healthy and more nourishing approach to food. It’s also my act of peaceful resistance—a personal narrative progressing toward a more loving, gentle, and healthy society.”

—Sarah Owens


Product Description

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.

Review

“Simultaneously traditional and utterly modern, this book truly brings the riches of the old ways of the world into a whole new way of seeing, cooking, and eating for today. This book is wise, flexible, thorough, and encouraging. In short,  Heirloom is a most impressive work.”—Deborah Madison, author of  Vegetable Literacy

“What a gorgeous book! Sarah Owens showcases the bounty of the seasons using a broad range of techniques, including but definitely not limited to fermentation. Her culinary imagination is dazzling, drawing upon varied traditions, and sure to inspire.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

About the Author

SARAH OWENS is a cookbook author, baker, professional horticulturist, and instructor. She was awarded a James Beard Award for her first book, Sourdough, and released her second book, Toast and Jam, in 2017. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in fermentation and has helped establish a bakery in Tripoli, Lebanon, working with Syrian refugees, as well as an annual Fermentation Summit in Oaxaca, Mexico. Her own subscription-based business and workshop space is Ritual Fine Foods (formerly BK17 Bakery), where she teaches the alchemy and digestive benefits of natural leavening.

 

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