Chapter 1: Pickles and Preserves Vinegars and Vinegar Pickles Pine Vinegar Oregano and Lemon Thyme Vinegar Fines Herbes Vinegar Pickled Wild Beach Roses Pickled Elderflower Pickled Black Currant Shoots Preserved Pickled Chantarelles Pickled Chiles Pickled Fennel Salted and Brined Preserves Salted Ramson Capers Sloeberry Capers Black Currant Capers Pinecone Olives Brined Noble Fir Cones Brined Unripe Grapes Brined Japanese Quince Brined Green Gooseberries Chapter 2: Dried Ingredients, Salts, Spice Mixes Dried Ingredients Dried Vegetables Dried Flowers and Herbs Semi-Dried Fruit Blended Salts Pine Salt Elderflower Salt Yuzu Salt Rose Salt Reduced Salts Noble Fir Salt Saffron Kelp Salt Cold-Infused Kelp Salt Roasted Kelp Salt Spice Mixes Danish Curry Powder Marigold Spice Mix Mustard Seed Spice Mix Roseroot Spice Mix Reindeer Penis Spice Mix Berry Spice Mix Woodruff and Japanese Quince Za''atar Chapter 3: Oils and Butters Pressed Oils Hazelnut Oil Linseed Oil Mustard Seed Oil Walnut Oil Sunflower Seed and Beef Garum Oil Macerated Oils Horseradish Oil Rhubarb Root Oil Cep Oil Mirabelle Blossom Oil Pheasant-Spice Oil Fresh Barley Koji Oil Roasted Kelp Oil Blended Oils Rose Geranium Oil Douglas Fir Oil Lemon Verbena Oil Elderflower Oil Parsley Oil Black Currant Leaf Oil Rose Oil Pounded Oils Spruce Wood Oil Douglas Fir Wood Oil Black Currant Wood Oil Butters Smoked Butter Brown Butter Fresh Barley Koji Butter Japanese Quince Butter Chapter 4: Broths and Other Liquids Broths Cold-Infused Dashi Roasted Kelp Dashi Pine Dashi Yeast Broth Maitake Broth Mushroom Kelp Broth Shrimp Stock Smoked Fish Broth Clarified Crab Broth Ice-Clarified Mussel Broth Other Liquids Pressing Through a Superbag Pressing with a Wine Press Freezing Before Pressing Slow Machine Juicing (Masticating) Fast Machine Juicing (Centrifugal Juicing) Clarifying by Boiling Ice-Clarifying Chapter 5: Reductions, Skins, Caramels, Fudges Reductions Cucumber Reduction Peaso Water Reduction Yeast Broth Reduction Dashi Reduction Beet Reduction Blueberry Reduction Skins Fresh Milk Skin (Nordic Milk Yuba) Caramelized Milk Skin Duck Skin Caramels Rabbit Caramel Mussel Caramel Bearamel Fudges Vegetable Fudge Linseed Fudge Elderflower Fudge Black Currant Wood Fudge Rose Fudge Morita Chile Fudge Scallop Fudge Chapter 6: Pastes Parsley Paste Parsley Puree Corn and Pumpkin Bushi Paste Ant and Morita Chile Paste Nordic Pesto Sunflower, Rhubarb, and Lingonberry Paste Pan-Roasted Strawberry Paste Chapter 7: Sauces Vinaigrettes Forest Vinaigrette Rose Vinaigrette Warm Mushroom Vinaigrette Green Sauces Parsley Kelp Sauce Ramson Sauce Grilled Green Asparagus Sauce Nasturtium Sauce Oyster Emulsion Egg-Based Sauces Cured Egg Yok Sauce Whisky Egg Yolk Sauce Rose Béarnaise Brown Butter Emulsion Butter Sauces Lacto-Koji Butter Sauce Koji Jasmine Sauce Smoked Tomato-Koji Sauce Rose and Yeast Sauce Roasted Kelp Butter Sauce Kelp Mushroom Truffle Sauce Cheese Sauce Grasshopper Walnut Mole Chapter 8: Sweet Flavours Syrups Elderflower Syrup Beeswax Syrup Lemon Thyme Syrup Quince Syrup Douglas Fir Syrup Ant Honey Fruit Leathers and Compotes White Currant Leather Strawberry Leather Lacto-Plum Leather Rosehip Leather Sea Buckthorn and Carrot Leather Aronia Kelp Rhubarb Compote Japanese Quince Compote Tree Sweets Candied Pinecones Candied Tree Sap Candied Magnolia Blossoms Pralines and Sweet Sauces Pumpkinseed Praline Berry Praline Pine Praline Poppyseed Pral.