The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking

(Hardback)

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One ingredient can change the nature of a dish, elevating it from flat to transcendent-with 58 ingredient profiles and more than 260 recipes and variations. Do you have a kitchen full of jars and pastes and flours you want to use more From capers, cr me fra che, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks. With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic, The Modern Larder will change your approach to cooking and elevate your everyday meals.

Reviews

I love the thinking behindThe Modern Larder, that the starting point for your meal can be the ingredients already in your larder, your fridge, your cupboards at home. Michelles larder celebrates both the ingredients we already know and love to use but also champions those which dont spend enough time in the limelight. Im inspired to reach again for my bottle of verjus, to seek out more bee pollen, to reclaim my schmaltz!Yotam Ottolenghi,author ofPlenty,Jerusalem, andFlavor

The Modern Larderis a wealth of knowledge for anyone seeking flavorful, interesting, and fuss-free food. Michelle sheds new light on the culinary possibilities of familiar and unfamiliar ingredients that make up a well-stocked larder. After a deep dive into what ingredients to keep on hand, the book continues with an abundance of delectable recipes that will make you ravenous. Both inspirational and informative, Michelle promises that once you have a few hard-working ingredients in your larder, your cooking will be more exciting and irreversibly betterI couldnt agree more!Amy Chaplin, author ofWhole Food Cooking Every Day

I love to cook from the pantry, andThe Modern Larderhelps make that easier than ever. Michelles recipes are elegant and fun, sophisticated yet accessible. A terrific resource for the home cook who wants to take it up a notch without feeling intimidated.Mark Bittman, author ofHow to Cook Everything

The Modern Larderis a thoughtful study of the most oft-neglected space in our kitchens: the pantry. Michelle provides a treatise on stocking your shelves with consideration and then invites home cooks to enjoy the gratifying practice of utilizing those ingredients in everyday cookingfor example, the Fried Shishitos with Dancing Bonito lives up to the poetry of its name. Both useful and inspirational, this book feels made for this moment.Tara OBrady, author ofSeven Spoons

Its no surprise that Michelle McKenzie has applied her considerable smarts to this brilliant, beautiful tome. Minimalist and deeply alluring at once,The Modern Larderis the kind of book I will proudly display like art, but dip into again and again for inspiration, wisdom, and recipes so good I want to make every one.
Sarah Copeland, author ofEvery Day is Saturday,Feast, andInstant Family Meals

Michelle McKenzies new book delights in the everyday celebration of diverse cultural flavors, beauty, and deliciousness. Her recipes are lucid and encourage exploration. I was thrilled to find more than a dozen Japanese ingredients in the pages ofThe Modern Larder, including bonito flakes, miso, shio koji, and umeboshi, along with useful tips for incorporating these flavors into your everyday cooking. This book, enhanced by Rick Poons breathtaking photography, is definitely one that I will return to again and again.Sonoko Sakai, author ofJapanese Home Cooking

Author Bio

MICHELLE MCKENZIE is a professional cook, culinary instructor, food writer, food stylist, and recipe developer. She is the author of Dandelion & Quince- Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, nominated for both the James Beard and IACP Awards. Previously, she was the longtime program director and chef at 18 Reasons, a community cooking school in San Francisco. Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic, and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for websites such as Food52 and publications such as Sunset magazine.