{"product_id":"cultured","title":"Cultured","description":"\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eCultured\u003c\/span\u003e\u003cspan\u003e draws on culinary traditions from around the world, employing techniques such as fermentation, pickling, dehydrating, salting, and sugaring. The recipes are organized by timescales―from quick pickles ready in a few hours to savory pastes that take weeks to ferment but can survive for years. It’s never been easier to make condiments like harissa and adjika, as well as staples like kimchi, sauerkraut, preserved lemons, and pomegranate molasses. Additional recipes show how to transform your meals using the preserved foods you’ve prepared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e432 pages\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003eDimensions: \u003cspan\u003e7.9 x 1.71 x 10 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe Maker:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"#main-footer\"\u003e\n\u003cdiv class=\"#section \n        @spaced\n        @color-scheme:none\"\u003e\n\u003cdiv class=\"#section-body\"\u003e\n\u003cdiv id=\"editorialReviews-btf-ri_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-base\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cdiv id=\"editorialReviews_feature_div\" class=\"celwidget\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-base\"\u003e\n\u003cdiv class=\"a-section a-spacing-small a-padding-small\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eDARRA GOLDSTEIN\u003c\/span\u003e\u003cspan\u003e is the founding editor of Gastronomica and editor in chief of the Oxford Research Encyclopedia of Food Studies. She is the author of eight award-winning cookbooks, including The Georgian Feast and Beyond the North Wind: Russia in Recipes and Lore. Darra’s work has been recognized by the James Beard Foundation and the International Association of Culinary Professionals, which also honored her with a Lifetime Achievement Award. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eCORTNEY BURNS \u003c\/span\u003e\u003cspan\u003ewas one half of the duo behind the larder-based kitchen at San Francisco’s Bar Tartine, where fermentation and preservation became central to a distinctive culinary voice. During that time, their cookbook Bar Tartine received awards from both the James Beard Foundation and the IACP, and Bon Appétit dubbed her the “godmother of fermentation” for her modern interpretation of ancient techniques. She is also the author of Nourish  Me Home, a work that further explores the relationship between time, transformation,  and the living kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eRICHARD MARTIN \u003c\/span\u003e\u003cspan\u003eis a food media veteran who launched and ran the website Food Republic, and who served as U.S. editor of Condé Nast’s La Cucina Italiana. He is a founder of Appetito and has contributed food writing to Men’s Health, Robb Report, and others. A longtime lifestyle editor, he was editor in chief of Complex, Manhattan, and Miami magazines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":45689436373101,"sku":"9781958417171","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0910\/1550\/files\/91xu5IRdmDL._SY342.jpg?v=1787501835","url":"https:\/\/aliswagon.com\/products\/cultured","provider":"Ali's Wagon","version":"1.0","type":"link"}