Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

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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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4.7 out of 54.7 out of 5
111 global ratings

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Top reviews from the United States

Honucarl
5.0 out of 5 starsVerified Purchase
Fabulous book - sister to “Sourdough”
Reviewed in the United States on July 21, 2020
Sarah Owens’ 2 books on using sourdough are terrific resources. They are well written, gorgeous, high quality - and the recipes are clear. There is a variety of creations so you will find many that you will enjoy, no matter your preferences. I almost always have active... See more
Sarah Owens’ 2 books on using sourdough are terrific resources. They are well written, gorgeous, high quality - and the recipes are clear. There is a variety of creations so you will find many that you will enjoy, no matter your preferences. I almost always have active sourdough starter out now.
3 people found this helpful
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William Arsenault
5.0 out of 5 starsVerified Purchase
Excellent book
Reviewed in the United States on November 3, 2019
I’ve been unsuccessfully trying to bake a good, pure levain loaf for a decade...till now. Sarah’s recipe and process for her table loaf is right on point and produced a perfect crumb, crust and taste like none I’ve ever baked before this. I’m looking forward to trying other... See more
I’ve been unsuccessfully trying to bake a good, pure levain loaf for a decade...till now. Sarah’s recipe and process for her table loaf is right on point and produced a perfect crumb, crust and taste like none I’ve ever baked before this. I’m looking forward to trying other recipes in this book as I aim my cooking more towards the natural and away from the processed and refined ingredients.
6 people found this helpful
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Glen Cordoza
5.0 out of 5 starsVerified Purchase
Love this book!!
Reviewed in the United States on October 3, 2019
Once again, Sarah Owens shares her magnificent recipes!! I love how she weaves everything together, gives you direction, but also allows for play in your own baking. Truly another classic that I will reference for years to come. I''ve loved every recipe I''ve made!! Thank you... See more
Once again, Sarah Owens shares her magnificent recipes!! I love how she weaves everything together, gives you direction, but also allows for play in your own baking. Truly another classic that I will reference for years to come. I''ve loved every recipe I''ve made!! Thank you Sarah for sharing your gift!!
6 people found this helpful
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DIYBetty
5.0 out of 5 starsVerified Purchase
Beautiful cookbook with delcious recipes
Reviewed in the United States on January 17, 2020
Beautiful cookbook with unique recipes. I love how thorough the background & directions are for sourdough starters. I''m vegetarian and appreciated most of the recipes were plant based. I can''t wait to make the Lemony Vegetarian Cabbage Rolls, Green Tomato & Eggplant... See more
Beautiful cookbook with unique recipes. I love how thorough the background & directions are for sourdough starters. I''m vegetarian and appreciated most of the recipes were plant based. I can''t wait to make the Lemony Vegetarian Cabbage Rolls, Green Tomato & Eggplant Shakshuka and Sweet Potato Peanut Hummus.
4 people found this helpful
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jeremy
5.0 out of 5 starsVerified Purchase
Top ten
Reviewed in the United States on December 11, 2019
An amazing take on food and health with a wealth of great recipes!
2 people found this helpful
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Shannon Wilburn
5.0 out of 5 starsVerified Purchase
Beautiful
Reviewed in the United States on October 30, 2019
Just as beautiful and tasty as her other books. What a lovely cookbook.
One person found this helpful
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Becky at the beach
4.0 out of 5 starsVine Customer Review of Free Product
Not for the causal, but aspirational and doable
Reviewed in the United States on October 16, 2019
I think how you feel about this book will really depend on what you are looking for and what your expectations are. This is not a book for the casual baker. If you want something fun and fast check out Abigail Dodge''s "weekend baker" You will probably need to... See more
I think how you feel about this book will really depend on what you are looking for and what your expectations are. This is not a book for the casual baker. If you want something fun and fast check out Abigail Dodge''s "weekend baker"

You will probably need to hunt down ingredients. She does give sources in the back of the book. You will need time and the willingness to experiment, probably. I can''t imagine many people will be familiar with much of this book.

find some einkorn flour.

Now, that being said, this is a beautiful book that is worth finding those ingredients and going for it.

There are marvelously different interpretations like sweet potato peanut humus. Many recipes require ingredient prep like roasting and making spicy peanuts for this recipe.

I love shakshuka and the green tomato and eggplant shakshuka will be something I make over and over. It was absolutely fabulous.

Chocolate einkorn fudge cake with hazelnut streusel was a chocolate cake that Oh man, it was amazing.

there is a good explanation of ingredients and places to source them. the instructions are clear. There are enticing pictures. And be willing to play. I didn''t have beluga lentils so I used regular old grocery store lentils, it was delicious. I used regular old barley for purple barley and that was good too.

don''t open this book and be intimidated, just take a deep breath, follow the instructions, and enjoy wonderfully different food.
16 people found this helpful
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I Do The Speed LimitTop Contributor: Cooking
5.0 out of 5 starsVine Customer Review of Free Product
Rich in information bringing us back round to the keystones of food preservation, preparation
Reviewed in the United States on October 28, 2019
This is a beautiful book. It''s part reference book and part cook book and recipe book. Lots of ideas for the forager (both outdoors and inside grocery stores specializing in the unusual and unfamiliar.) Lots of information for those looking forward in order to get back... See more
This is a beautiful book. It''s part reference book and part cook book and recipe book. Lots of ideas for the forager (both outdoors and inside grocery stores specializing in the unusual and unfamiliar.) Lots of information for those looking forward in order to get back to the basics.

A huge amount of thought went into creating this book. The content is quite astounding, the information well presented, the words well-written and the pictures are very pleasing.

I''m making pineapple vinegar! And for me, that''s enough a result to make this book worthwhile for me.

Whether you can make the most of all that is included in this book, (which would be delightful and rewarding I''m sure), is the question.... You will definitely need a lot of time: To think and process the techniques, to plan, to locate ingredients, to carry out instructions, and to wait for time to work its magic on the foods you''ve prepared. You need to work with the seasons and with temperatures. You need space to prepare and store. All this can be extremely frustrating if taken as a whole. But, if you take just one thing, one technique, one recipe, I think it can be fulfilling. Like me, and my project of making pineapple vinegar.

Take for instance the author, who has been able to embrace the time and effort for all that she''s presented in this book. For her, it''s a life''s work. It''s also her job and her bread and butter. I think she avoided the issue of "time and effort" that will be a challenge for most people. Her bottom line: What''s in this book is very beneficial for our bodies and our sense of being. Find time, or don''t. Here it is laid our for you.

Personally, I think this would make a wonderful Christmas present for that person who likes to start from scratch, who likes to create in the kitchen, who likes to forage, who likes to learn new things, who is open-minded. This book, given at a time when we usually have a bit of down time in that last week of the year, and when we are of a mindset to refresh and renew and do differently at the milestone which is New Year''s Day, would be a welcome and thoughtful gift.
7 people found this helpful
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Top reviews from other countries

jessicadonovan
4.0 out of 5 starsVerified Purchase
Okay
Reviewed in the United Kingdom on May 31, 2020
It’s a good book but I much prefer her sourdough book. Recipes aren’t as clear in this book, and it’s also lacking lots of photos of the finish product of a recipe and replaced with a photo of just one ingredient in the recipe. It’s always nice to see the end product...See more
It’s a good book but I much prefer her sourdough book. Recipes aren’t as clear in this book, and it’s also lacking lots of photos of the finish product of a recipe and replaced with a photo of just one ingredient in the recipe. It’s always nice to see the end product especially if you’ve never heard of what it is your baking. It’s very informative though and still a good read and good book to have!
It’s a good book but I much prefer her sourdough book. Recipes aren’t as clear in this book, and it’s also lacking lots of photos of the finish product of a recipe and replaced with a photo of just one ingredient in the recipe. It’s always nice to see the end product especially if you’ve never heard of what it is your baking.
It’s very informative though and still a good read and good book to have!
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Alina Ramirez
5.0 out of 5 starsVerified Purchase
Bueno
Reviewed in Mexico on February 24, 2020
Excelente libro con recetas muy ricas y fáciles de preparar. Aunque algunos ingredientes no son fáciles de obtener se pueden sustituir por locales
Excelente libro con recetas muy ricas y fáciles de preparar. Aunque algunos ingredientes no son fáciles de obtener se pueden sustituir por locales
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Charles Gialet
5.0 out of 5 starsVerified Purchase
Amazing!
Reviewed in Canada on October 13, 2019
Amazing!
Amazing!
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“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.


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.


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.


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.


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.


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.


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.


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.


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.


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.

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

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Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

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Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

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Heirloom: online sale Time-Honored Techniques, wholesale Nourishing Traditions, and Modern Recipes outlet online sale

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