Intro -- Title Page -- Copyright Page -- Contents -- Seasonality -- Introduction -- Usage/Market Variations -- Essentials -- Tomato Confit -- Garlic Confit -- Everything Oil -- Black Garlic Dressing -- Smoked Yogurt -- Pickled Vegetables beet + turmeric -- Chermoula -- Dukkah -- Roasted Beef Broth -- Chicken Stock -- Guide to Cooking Legumes + Grains -- Salt Guide -- Fermented + Grounding -- Fermented Lemon + Lime -- Kraut -- Black Garlic -- Harissa -- Root Tea burdock, wildflower honey -- Breakfast -- Rose Grain Porridge farro, coconut, pine syrup, pistachio, pink salt -- Yogurt + Citrus pomelo, maple, poppy, black salt -- Frittata purple cauliflower, mustard greens, gruyère, smoked yogurt -- Çilbir cucumber yogurt, brown butter -- Bean Toast pink radicchio, butter -- Dark Chocolate Buttermilk Pancakes crème fraîche, hazelnut, maple -- Morning Loaf espresso, chocolate, crème fraîche, cyprus salt -- Toasts -- Cinnamon Toast miche, muscovado, crème fraîche, cinnamon, cyprus salt -- Tahini Toast cherry buckwheat, brown butter, edible flower, cyprus salt -- Burnt Carrot Toast smoked labneh, white sesame, cyprus salt -- Smoked Fish Toast sable, dark rye, coriander, lemon, caper berry -- Any Day Toast goat cheese, pickled mustard seed, olive oil -- Bowls -- Daal yellow pigeon pea, basmati, yogurt, wild mint -- Roasted Beef Bowl short rib, new potato, turnip -- Roasted Vegetable Soup cauliflower, thyme, brown butter, smoked yogurt -- Congee burdock, charred radicchio, black garlic-sesame oil -- Plates -- Black Radish Salad persimmon, black garlic -- Roasted Marrow Bones garlic toast -- Blood Orange botija olive, yogurt, lime, purple basil -- Roasted Clams butter, shallot, white wine -- Burnt -- Smoked Blue Potatoes pickled mustard seed, parsley -- Burnt Lemon Cauliflower yogurt, salt -- Charred Purple Cabbage tahini, salt.

Burnt Baby Beets crème fraîche, salt -- Roasted Squash maple, cumin -- Charred Shishitos smoked yogurt, salt -- Charred Eggplant cashew, lemon -- Blackened Okra cumin, coriander, yogurt -- Mains -- Pasta, three ways -- no. 1