“In the pantry, waiting to awaken memories of flavors of Georgia, is a cache of things carried back from trips over the years: jars of neon-red adjika spice paste, packets of savory Svan salt and small glass bottles of precious Kakhetian sunflower oil, glowing yellow as buttercups.” GeorgiaSeasoningsColors Of Nature Book:Cold Kitchen: A Year of Culinary Travels Source: Cold Kitchen: A Year of Culinary Travels
“Unlike the pantries featured in interior design magazines, mine has no bespoke timber or marble finishes. It is, instead, a simple walk-in cupboard with pockmarked walls. And on its six shelves, painted white, the cycle of life is evident: eggs, nuts, seeds, spines, bones. A collage of primeval things born of nature, speaking of the land: oats, bark, leaves; and the sea: dulse, anchovies, mackerel. Things, now in tins and jars, that have absorbed the power of soil, oxygen, water and sun. And pickled things, suspended in time: mushrooms and cucumbers, noble-looking white asparagus spears erect in brine. Herbal and floral vinegars, sweet and fruity. Soot-black Persian dried limes, snow-white coconut milk, Sichuan peppercorns, Scottish heather honey, Japanese bonito stock, Turkish lokum, dried Polish mushrooms. A flavor atlas of the world.” PreservesSeasoningsInventoryPantry Book:Cold Kitchen: A Year of Culinary Travels Source: Cold Kitchen: A Year of Culinary Travels