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Quick Pickles: Easy Recipes with Big Flavor

Quick Pickles: Easy Recipes with Big Flavor Cover

 

Synopses & Reviews

Publisher Comments:

Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. From the team behind the wildly popular Thrill of the Grill comes Quick Pickles: Easy Recipes with Big Flavor. Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Great, healthy snacks-think of them as the salsa of the new millennium-they'll keep for several weeks in the refrigerator (although, once tasted, they are impossible to resist). How about some Old-Fashioned Bread and Butter Pickles, the newly popular Korean kimchee, or something more unusual like Mango Pickles with Scorched Mustard Seeds? With handy tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there's more than a peck of pickles in this tangy collection.

Synopsis:

From the team behind the wildly popular "Thrill of the Grill" comes "Quick Pickles: Easy Recipes with Big Flavor". Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Photos.

Synopsis:

Featuring a variety of both classic and contemporary pickles, a collection of simple, quick recipes for a variety of healthy snacks that keep in the refrigerator for several weeks ranges from Old Fashioned Bread & Butter Pickles and Korean kimchee to Mango Pickles with Scorched Mustard Seeds. Origin

Synopsis:

We all remember pickling as a labor-intensive chore we had to do to preserve the over abundance of cucumbers that gardens always seem to produce. The authors of Pickles have changed all that. They have developed recipes to safely preserve almost anything from your garden. Designed to be eaten within a few weeks, they can be made from an amazing variety of ingredients: from classic cucumbers or squash to the unusual Balsamic Pickled Peaches or Mango Pickle with Scorched Mustard Seeds, these are anything but ordinary. Recipes for Kim Chee or Japanese Soy-Pressed Pickled Carrots and Radishes give the book an international flavor. Included is a history of pickles as well as tips and tricks to make your own fool-proof pickles right at home.

About the Author

Dan George a caterer and the official Pickle Chef at the Back Eddy restaurant. He lives in Westport, Massachusetts.

Susie Cushner is a Boston-based photographer whose work has appeared in House Beautiful, Metropolitan Home, and elsewhere.

Product Details

ISBN:
9780811830157
Subtitle:
Easy Recipes for Big Flavor
Author:
Schlesinger, Chris
Author:
Cushner, Susie
Author:
Willoughby, John
Author:
George, Dan
Publisher:
Chronicle Books
Location:
San Francisco
Subject:
Canning and preserving
Subject:
Pickles
Subject:
Methods - Canning & Preserving
Subject:
Methods - Quick & Easy
Subject:
Cooking and Food-Preserving
Subject:
Canning & Preserving
Series Volume:
105-846
Publication Date:
20010301
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Yes
Pages:
156
Dimensions:
8 x 8.75 x 0.75 in 1.17 lb
Age Level:
from 13 up to 99

Related Subjects

Cooking and Food » Methods » Preserving

Quick Pickles: Easy Recipes with Big Flavor
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$ In Stock
Product details 156 pages Chronicle Books - English 9780811830157 Reviews:
"Synopsis" by , From the team behind the wildly popular "Thrill of the Grill" comes "Quick Pickles: Easy Recipes with Big Flavor". Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Photos.
"Synopsis" by , Featuring a variety of both classic and contemporary pickles, a collection of simple, quick recipes for a variety of healthy snacks that keep in the refrigerator for several weeks ranges from Old Fashioned Bread & Butter Pickles and Korean kimchee to Mango Pickles with Scorched Mustard Seeds. Origin
"Synopsis" by , We all remember pickling as a labor-intensive chore we had to do to preserve the over abundance of cucumbers that gardens always seem to produce. The authors of Pickles have changed all that. They have developed recipes to safely preserve almost anything from your garden. Designed to be eaten within a few weeks, they can be made from an amazing variety of ingredients: from classic cucumbers or squash to the unusual Balsamic Pickled Peaches or Mango Pickle with Scorched Mustard Seeds, these are anything but ordinary. Recipes for Kim Chee or Japanese Soy-Pressed Pickled Carrots and Radishes give the book an international flavor. Included is a history of pickles as well as tips and tricks to make your own fool-proof pickles right at home.
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