"Nourish Me Home" ignites the imagination with a kaleidoscope of dialed-up flavors. The larder section is a blast — lots of spice combinations, seed mixes, infused oils, and herby, tangy sauces (tomato leaf pesto and vinegar-pickled daylilies among them). It’s a culinary wunderkammer, filled with craveable, mouth-watering curiosities. The recipes here shouldn’t be considered rarities though, or even condiments; they’re essential building blocks for flavor. Meanwhile, vegetables live large as a fermented carrot borscht, sprouted lentil salad with harissa vinaigrette, and buckwheat dumplings with cabbage and Hasselback squash. Burns was a chef at San Francisco’s innovative Bar Tartine, and she’s bringing a lot to the table. Some ingredient lists aren’t short, but they are worth the tasty ride.
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