Bring bolder flavors to home cooking with this extensive exploration into remarkable condiments and pantry essentials that can turn any simple dish into something special, elevated, and inspired. Ever wondered how to use elevated ingredients like fish sauce, preserved lemon, umeboshi, or bee pollen in your own cooking? While professional chefs employ pantries filled with exciting powders, preserves, and cured products--like agar, dried lime, coconut nectar, black garlic, and dried shrimp--these modern ingredients are often passed over by home cooks. With over 250 recipes, learn to make pumpkin dumplings with black vinegar and parmesan, anchovy gremolata, fried rice with curry leaves and tamarind, tahini hot chocolate, and an olive oil cake with almond, citrus, and coriander.
The Modern Larder explores these unsung ingredients--oils, vinegars, sauces, syrups, spices, and preserves--that anoint delicious, wholesome, and bold cooking, elevating your everyday meals.
