{"product_id":"pickling-fermenting-salad-making-vegetables-with-more-taste-less-waste-hardcover","title":"Pickling, Fermenting \u0026 Salad-Making: Vegetables with More Taste \u0026 Less Waste - Hardcover","description":"\u003cp\u003eby \u003cb\u003eAlex Elliott-Howery\u003c\/b\u003e (Author), \u003cb\u003eSabine Spindler\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e85 Recipes for Enjoying Seasonal Veg  \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"The latest from Elliott-Howery and Spindler (\u003ci\u003eCornersmith: Recipes from the Caf  and Picklery\u003c\/i\u003e) showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste.\"\u003cbr\u003e --\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood caf  in 2011, Alex Elliott-Howery and Sabine Spindler have been committed to sustainability, and their recipes always put veggies first. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts, or make a tabbouleh with leftover veg ahead of time for an autumnal evening. \u003cp\u003e\u003c\/p\u003e Cornersmith reinvents everyday sides with pickled veggies which can be stored for up to six months. Here, Alex and Sabine share their passion for cooking with minimal waste. In four chapters, one dedicated to each season, Cornersmith shows us the best way to use seasonal produce, before rounding off with three salad dressing, fermenting, and pickling guides and innovative ways to use kitchen scraps, such as using fruit peel to flavor oils. These recipes aren't about dieting, instead it is a must have for anyone interested in the food waste management trend, providing a road map for the future of food. Recipes include: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003eBroad Bean \u0026amp; Pea Salad with Freekeh \u0026amp; Yogurt Sauce\u003c\/li\u003e\n\u003cli\u003eKohlrabi, Radish \u0026amp; Tofu with Miso Dressing\u003c\/li\u003e\n\u003cli\u003ePickled Asparagus with Garlic \u0026amp; Lemon\u003c\/li\u003e\n\u003cli\u003eAsparagus \u0026amp; Watercress with Walnut \u0026amp; Orange Vinaigrette\u003c\/li\u003e\n\u003cli\u003ePink Pickled Eggs\u003c\/li\u003e\n\u003cli\u003eFried Green Tomatoes with Herbed Kefir\u003c\/li\u003e\n\u003cli\u003eRhubarb \u0026amp; Red Onion Relish\u003c\/li\u003e\n\u003cli\u003eGrilled Pineapple, Sea Salt, Chilli, Mint \u0026amp; Chimichurri\u003c\/li\u003e\n\u003cli\u003eOven-Dried Preserved Tomatoes\u003c\/li\u003e\n\u003cli\u003eFig \u0026amp; Herb Salad with Pearl Couscous, Toasted Hazelnuts \u0026amp; Za'atar\u003c\/li\u003e\n\u003cli\u003ePickled Watermelon Rind\u003c\/li\u003e\n\u003cli\u003eSummer Leaves, Pickled Stone Fruit, Ricotta \u0026amp; Salted Almonds\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAlex Elliott-Howery \u003c\/b\u003eis the cofounder of what has become a thriving and boundary-breaking food community in inner Sydney, Australia. She runs the Cornersmith cafes, renowned for their big heart and strong conscience when it comes to sustainably sourced food. Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery. She and her team of picklers, fermenters, cheesemakers, bread bakers, and others, have taught many hundreds of classes over the years. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eSabine Spindler\u003c\/b\u003e, known as the \"waste warrior,\" is head chef and chief salad creator at the Cornersmith cafes. Her experience working in fine dining restaurants in Europe left her shocked by the amount of good food that goes to waste on a daily basis in the hospitality industry.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.8 x 8.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2021\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53738111959404,"sku":"9781510763647","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/3019\/6844\/files\/a3df8e59f011e4a3960fe2d24b517ebc.webp?v=1778429725","url":"https:\/\/pattansenterprise.com\/products\/pickling-fermenting-salad-making-vegetables-with-more-taste-less-waste-hardcover","provider":"Pattansenterprise","version":"1.0","type":"link"}