Heirloom

Heirloom

Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes

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.

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    If for some reason your purchase doesn’t work out, we accept returns within 7 days for exchange or refund. Please contact anne@shopskout.com for any questions. All items must be unused and in new condition with any tags still attached. Returns that are damaged, soiled or altered may not be accepted and sent back to the customer. Any custom orders, all furniture, artwork, books, lighting, apothecary and sale items are final sale. All shipping charges are non-refundable and all return shipping costs are the responsibility of the buyer. We recommend all returns be sent insured and with tracking as we cannot be held responsible for lost or damaged products. Please allow 7 days for your return to be processed.

$35.00Price

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