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Asian Pickles:Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond [a Cookbook]
[Hardback - 2014]
karen solomon
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $19.99
Our Price: Rs.4145 Rs.3523
Standard Discount: 15%
You Save: Rs.622
Category: Cooking
Sub-category: Miscellaneous
Additional Category: Asian Cooking - Specific Ingredients
Publisher: Ten Speed Press | ISBN: 9781607744764 | Pages: 208
Shipping Weight: .68 | Dimensions: 6.74 x .76 x 9.24 inches

Description

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.

Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.

About the Author

KAREN SOLOMON is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It, and the Asian Pickles e-cookbook series. She is a contributing author to Chow! San Francisco Bay Area and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Saveur.com, Prevention, Yoga Journal, Pastry & Baking, the San Francisco Chronicle, and elsewhere. Visit www.ksolomon.com.

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