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Synopsis
85 Recipes for Enjoying Seasonal Veg!
"The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste."
—Publishers Weekly
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:
- Broad Bean & Pea Salad with Freekeh & Yogurt Sauce
- Kohlrabi, Radish & Tofu with Miso Dressing
- Pickled Asparagus with Garlic & Lemon
- Asparagus & Watercress with Walnut & Orange Vinaigrette
- Pink Pickled Eggs
- Fried Green Tomatoes with Herbed Kefir
- Rhubarb & Red Onion Relish
- Grilled Pineapple, Sea Salt, Chilli, Mint & Chimichurri
- Oven-Dried Preserved Tomatoes
- Fig & Herb Salad with Pearl Couscous, Toasted Hazelnuts & Za’atar
- Pickled Watermelon Rind
- Summer Leaves, Pickled Stone Fruit, Ricotta & Salted Almonds
"synopsis" may belong to another edition of this title.
About the Author
Alex Elliott-Howery is 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.
Sabine Spindler, 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.
"About this title" may belong to another edition of this title.
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Pickling, Fermenting Salad-Making: Vegetables with More Taste Less Waste
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Pickling, Fermenting & Salad-Making : Vegetables With More Taste & Less Waste
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Pickling, Fermenting & Salad-Making: Vegetables with More Taste & Less Waste
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Pickling, Fermenting & Salad-Making : Vegetables With More Taste & Less Waste
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Pickling, Fermenting & Salad-Making (Hardcover)
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Hardcover. Condition: new. Hardcover. 85 Recipes for Enjoying Seasonal Veg! "The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Caf and Picklery) showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste." --Publishers Weekly 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. 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: Broad Bean & Pea Salad with Freekeh & Yogurt SauceKohlrabi, Radish & Tofu with Miso DressingPickled Asparagus with Garlic & LemonAsparagus & Watercress with Walnut & Orange VinaigrettePink Pickled EggsFried Green Tomatoes with Herbed KefirRhubarb & Red Onion RelishGrilled Pineapple, Sea Salt, Chilli, Mint & ChimichurriOven-Dried Preserved TomatoesFig & Herb Salad with Pearl Couscous, Toasted Hazelnuts & Za'atarPickled Watermelon RindSummer Leaves, Pickled Stone Fruit, Ricotta & Salted Almonds Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781510763647
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Pickling, Fermenting & Salad-Making: Vegetables with More Taste & Less Waste
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Pickling, Fermenting and Salad-Making
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Hardback. Condition: New. 85 Recipes for Enjoying Seasonal Veg!"The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste."-Publishers WeeklyPreserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café 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.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: * Broad Bean and Pea Salad with Freekeh and Yogurt Sauce * Kohlrabi, Radish and Tofu with Miso Dressing * Pickled Asparagus with Garlic and Lemon * Asparagus and Watercress with Walnut and Orange Vinaigrette * Pink Pickled Eggs * Fried Green Tomatoes with Herbed Kefir * Rhubarb and Red Onion Relish * Grilled Pineapple, Sea Salt, Chilli, Mint and Chimichurri * Oven-Dried Preserved Tomatoes * Fig and Herb Salad with Pearl Couscous, Toasted Hazelnuts and Za'atar * Pickled Watermelon Rind * Summer Leaves, Pickled Stone Fruit, Ricotta and Salted AlmondsRead more Continue reading Read less REVIEW"The latest from Elliott-Howery and Spindler showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste."-Publishers Weekly ABOUT THE AUTHORAlex Elliott-Howeryis 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.Sabine Spindler, 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. Read more Continue reading Read less. Seller Inventory # LU-9781510763647
Quantity: 10 available
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Pickling, Fermenting and Salad-Making
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
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Hardback. Condition: New. 85 Recipes for Enjoying Seasonal Veg!"The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste."-Publishers WeeklyPreserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café 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.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: * Broad Bean and Pea Salad with Freekeh and Yogurt Sauce * Kohlrabi, Radish and Tofu with Miso Dressing * Pickled Asparagus with Garlic and Lemon * Asparagus and Watercress with Walnut and Orange Vinaigrette * Pink Pickled Eggs * Fried Green Tomatoes with Herbed Kefir * Rhubarb and Red Onion Relish * Grilled Pineapple, Sea Salt, Chilli, Mint and Chimichurri * Oven-Dried Preserved Tomatoes * Fig and Herb Salad with Pearl Couscous, Toasted Hazelnuts and Za'atar * Pickled Watermelon Rind * Summer Leaves, Pickled Stone Fruit, Ricotta and Salted AlmondsRead more Continue reading Read less REVIEW"The latest from Elliott-Howery and Spindler showcases the popular Australian restaurant's approach to fresh, seasonal ingredients with little waste."-Publishers Weekly ABOUT THE AUTHORAlex Elliott-Howeryis 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.Sabine Spindler, 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. Read more Continue reading Read less. Seller Inventory # LU-9781510763647
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Pickling, Fermenting & Salad-making: Vegetables With More Taste and Less Waste
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Pickling, Fermenting & Salad-Making: Vegetables with More Taste & Less Waste
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