Skip to content

Asian Pickles Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [a Cookbook]

Best in textbook rentals since 2012!

ISBN-10: 1607744767

ISBN-13: 9781607744764

Edition: 2014

Authors: Karen Solomon

List price: $23.99
Blue ribbon 30 day, 100% satisfaction guarantee!
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Description:

A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler,…    
Customers also bought

Book details

List price: $23.99
Copyright year: 2014
Publisher: Ten Speed Press
Publication date: 6/10/2014
Binding: Hardcover
Pages: 208
Size: 6.76" wide x 9.29" long x 0.79" tall
Weight: 1.540
Language: English

KAREN SOLOMON is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It; and The Cheap Bastard's Guide to San Francisco; a contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals and Good Deals; 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, Prevention, Yoga Journal, Organic Style, San Francisco Chronicle, San Francisco Magazine, San Francisco Bay Guardian, and elsewhere. She's currently a guest blogger for The Blender, the Williams-Sonoma blog, and…