Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes

Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.

Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food.

Organized into two parts, you'll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens' unique perspectives and stories on food.

• Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
• Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads
• Living Bread: Tradition and Innovation in Artisan Bread Making
• Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
• Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)
• Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood
• Japanese Home Cooking: Simple Meals, Authentic Flavors
• Poilâne: The Secrets of the World-Famous Bread Bakery
• Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
• Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book]