Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
Author(s): Karen Solomon
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.
General Information
- :
- : Ten Speed Press
- : Ten Speed Press
- : 0.685
- : 30 April 2014
- : United States
- : books
Other Specifications
- : Karen Solomon
- : Hardback
- : 641.6162095
- : 176
- : 50 full-colour photos
More About The Product
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.
