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Asian Pickles : Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
by Karen Solomon and Jennifer Martine


Overview - 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.
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More About Asian Pickles by Karen Solomon; Jennifer Martine
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781607744764
  • ISBN-10: 1607744767
  • Publisher: Ten Speed Press
  • Publish Date: June 2014
  • Page Count: 199
  • Dimensions: 9.25 x 7.03 x 0.82 inches
  • Shipping Weight: 1.51 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Asian
Books > Cooking > Methods - Canning & Preserving

 
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