My Pantry by Waters, Alice -- Read -- Imperial Library of Trantor

Index

Cover Title Page Other Titles Copyright Dedication Contents Introduction 1. Spice Mixtures and Condiments

Za’atar Cumin Salt Chile-Lime Salt Niloufer’s Masala Nico’s Pork Seasoning Espelette Hot Sauce Red Wine Vinegar Apple Peel Cider Vinegar Tahini

2. Nuts

Slow-Roasted Nuts with Sage Leaves Almond Paste Noyau Extract Almond Milk Chocolate Nut Bark

3. Beans and Other Legumes

Beans Cooked over the Fire White Bean Crostini Hummus with Preserved Lemon Lentil Soup

4. Savory Preserves

Tomato Confit Roasted Tomato Sauce Roasted Eggplant Caponata Nana’s Chile All-Purpose Pickling Brine Pickled Young Ginger Pickled Sweet Peppers Pickled Wild Mushrooms Quick Garlicky Dill Pickles Zucchini Pickles Salt-Preserved Kumquats Dried Fig Leaves

5. Whole Grains

Corn Tortillas Multigrain Porridge Fanny’s Superfood Granola The Many Uses of Cooked Brown Rice Brown Rice and Herb Salad Buckwheat Buttermilk Crêpes Oat Pancakes Whole-Wheat Flatbreads Pita Bread

6. Preserved Fish and Meat

Sardines Escabeche Salted Fish Brandade Marinated Anchovies Gravlax Tuna Confit Rendering Fat: Lard, Duck Fat, and Ghee Duck Leg Confit Beef Broth Chicken Stock

7. Cheese

Making Fresh Cheese Farmer’s Cheese Ricotta Chèvre Yogurt Labneh Crème Fraîche

8. Sweet Preserves

Raspberry Syrup Candied Rose Petals or Mint Leaves Quince and Apple Paste Candied Citrus Peel Panforte Crab Apple Jelly Mary Jo’s Brandied Cherries Preserved Apricots in Syrup Mia’s Vin d’Orange Vin de Pêche Vanilla Extract Lovage Syrup

Books Acknowledgments Index About the Author

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