A vast and ambitious hardback cookbook featuring over 150 preserving recipes for drinks, condiments, snacks, and sweets; learn how to use these preserved foods to transform your cooking. Cultured draws on culinary traditions from around the world, employing techniques such as drying, canning, freezing, pickling, fermentation, salting, and freeze-drying. Making condiments like harissa and adjika, as well as staples and treats like kimchi, sauerkraut, preserved lemons, horchata, and pomegranate molasses to eat now and enjoy later has never been easier. Written by the authorities in the field, and filled with fascinating essays, stunning photography, and illustrations, this volume is destined to become the go-to resource for all things preservation.