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Peter Hertzmann's mission is simple - to make as many people as possible realise that if you can manage 50 ways of cooking one simple ingredient - the carrot - you can cook almost any dish, and cook it to perfection.

Every method presented in this book is approachable for both novice cooks and those with many years’ experience. He gives prescriptive advice, such as the salt concentration for pickling a carrot should be 3%, but his book is easy to put into action in the kitchen.

Some of the methods:

Simple slices — Matchsticks, julienne, or bâtonnets — Dicing — Roll cut — Grating carrots — Mandolins — Juicing carrots — Blending carrots — Immersion blenders — Processing carrots —

Making sauerkraut — A new-fangled pickling container — Salt fermented carrots — Miso-pickled carrots — Acid fermentation — Keeping pickles crisp — Acid fermented carrot pickles — Determining liquid quantity — Salt for acid pickling — Sugar for pickling — Pickling spices — Processing acid-fermented carrots

Modern, sous-vide cooking — Why sous-vide cooking works— Set-up your equipment — Choose your bag — Prepare your carrots — Cook your carrots

Peter Hertzmann is a passionate cook, and educator on food cooking, with years of teaching to his name. He is a professionally trained cook, completing ‘stage’ placements in several high end restaurants in France, then worked in restaurants, and produced complicated seven course menus as part of a team over many years. He has taught in prisons and colleges of further education. Peter lives in the USA and is a regular contributor to the Oxford Symposium on Food.