A Pickle for Every Season

After popping-up in Hollywood, Minh Phan finally found a permanent Historic Fillipinotown home for her porridge in 2018, and the results of all that extra space to spread her culinary wings have been wowing the city ever since. Here the menu of savory porridges and vegetable small plates packed with seasonal farmers' market ingredients is brought to life thanks to a breathtaking array of pickles, preserves and other jarred and bottled jewels—chickpea miso jostling for space on the shelves with juniper, persimmon and pine vinegars, loquat seed elixirs, sake lees pickled melons, nuka beds and lacto-fermented, well, pretty-much-everything, to name but a few… Here Minh shines a spotlight on the contents of a few of her favourite crocks, molds, jars and bowls on the shelf right now—showcasing the ways in which these techniques can capture a moment in time and transform a dish, or an ingredient, into something else entirely. A mini-masterclass in edible alchemy, this is one little book guaranteed to get a WHOLE lot of use. 

96 Page paperback
178mmx108mm

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