Böcker utgivna av Hardie Grant US

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Frutti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.    Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed—Preserved: Fruit is your guide to new culinary adventures.

"Monica Lee opened Beverly Soon Tofu in 1986, just as Los Angeles's Koreatown was taking shape as a cultural hub. For over thirty years, Beverly Soon Tofu was an anchor to this community, and newcomers and regulars alike would line up for the restaurant's specialty: a bubbling hot bowl of soondubu jjigae, or soft tofu stew, each one made to order. Sohn-mat translates to flavor in the fingertips. It is the cook's fingerprint, her natural, deep-seated instincts with flavor, ingredients, and seasonings that make her dish truly her own. In Sohn-mat, Monica's first-ever book, she shares the knowledge she built over decades and the trial and error that went into creating her version of this iconic dish. And, in addition to detailing each component of soondubu, the book includes recipes for all the foods to serve with it, from many types of banchan and kimchi, to grilled meats and bibimbap"--