From the Book - First edition.
Spice mixtures and condiments
Slow-roasted nuts with salt and herbs
Beans cooked over the fire
Hummus with preserved lemon
Roasted eggplant caponata
All-purpose pickling brine
Quick garlicky dill pickles
Fanny's superfood granola
The many uses of cooked brown rice
Buckwheat buttermilk crêpes
Rendering fat : lard, duck fat, and ghee
Candied rose petals or mint leaves
Preserved apricot in syrup
Mary Jo's brandied cherries
Vin de pêche (peach leaf apéritif)
