Course Introduction to Pickling Pickled sauces: Fresh green chile sauce, cilantro, and oxidative aging variant. See recipe
Course Introduction to Pickling Solid pickles: Broccoli, cauliflower, sun-dried tomato and pickled curry See recipe
Course Introduction to Pickling Solid pickles: Parsnip and turnips with spirulina and broad beans See recipe
Course Preserving Techniques in Modern Cuisine Yogurt / Black Walnut / Cherry Blossom Sugar See recipe
