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The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

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McKenzie, Michelle
ISBN 
9781611805703
Format 
Hardback
Recommended Price 
R875.00
Published 
December 2021
About the book: 

One ingredient can change the nature of a dish, elevating it from flat to transcendent—with 58 ingredient profiles and more than 260 recipes and variations.

 
Do you have a kitchen full of jars and pastes and flours you want to use more? From capers, crème fraîche, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks.
 
With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic,  The Modern Larder  will change your approach to cooking and elevate your everyday meals.
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About the Author
Michelle McKenzie was the longtime Program Director and Chef at 18 Reasons, a community cooking school in San Francisco. She is the author of  Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs,  which was nominated for both a James Beard Award and an IACP Award. Her second cookbook,  The Modern Larder,  was recently released and introduces home-cooks to a raft of new, flavor-packed pantry staples -- e.g. shiso, 'ndjua, Job's Tears, and dozens of others -- and incorporates them into over 200 wholesome recipes. 
 
Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for publications such as Sunset Magazine.

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