About this item
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.
About the Author
Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation workshops globally. Sarah believes strongly in the power of food to unite and heal and has been instrumental in developing a bakery located in Tripoli, Lebanon working with Syrian refugees. Her wholesale and subscription bakery and workshop space is located in Rockaway Beach, NY where she teaches the alchemy and digestive benefits of natural leavening.To learn more about her workshop opportunities, visit www.ritualfinefoods.com
