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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond Cover

 

Synopses & Reviews

Publisher Comments:

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. 

Review:

“I love this book! Karen Solomon has spent years exploring the remarkably varied pickling styles of Asia. This is among the very best books I’ve encountered on pickling, and it goes beyond pickling itself with recipes for foods used in or served with pickles. Karen’s descriptions of technique are clear and crisp, and her personal tone made me feel as if she were whispering encouragement in my ear.” Sandor Ellix Katz, author of The Art of Fermentation

Review:

“In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!” Lauryn Chun, author of The Kimchi Cookbook

Review:

“With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.” Marisa McClellan, creator of Food In Jars

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.

Table of Contents

Acknowledgments 

Introduction 

Japan 

Korea

China

India

Southeast Asia

Glossary 

Resources 

About the Author 

Index 

What Our Readers Are Saying

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Average customer rating based on 2 comments:

clloop, March 18, 2015 (view all comments by clloop)
This is a great book to have in your kitchen. The photos make you want to try everything. The sections are arranged by region which really helps the book flow as well. This book will help you ad flavor to any dish.
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(1 of 1 readers found this comment helpful)
njcur, October 18, 2014 (view all comments by njcur)
This book is a feast for the eyes as well as the mouth. The photography really invites you to jump in and try the terrific recipes. Organized by region, I was easily able to find the Japanese pickles we fell in love with while traveling there. Each country has its own basic techniques described to help those who like to experiment on their own. The glossary, resources and index make it easy to access the information and to expand on what is offered. I think Karen Solomon has hit a home run with this one.
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Product Details

ISBN:
9781607744764
Subtitle:
Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
Author:
Solomon, Karen
Publisher:
Ten Speed Press
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Subject:
Cooking and Food-Asian
Publication Date:
20140631
Binding:
HARDCOVER
Language:
English
Pages:
208
Dimensions:
9.34 x 6.74 x 0.83 in 1.52 lb

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Methods » Preserving
Cooking and Food » Regional and Ethnic » Asian
Engineering » Construction » Do It Yourself
Featured Titles » Cooking and Gardening
Featured Titles » General

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond New Hardcover
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$19.99 In Stock
Product details 208 pages Ten Speed Press - English 9781607744764 Reviews:
"Review" by , “I love this book! Karen Solomon has spent years exploring the remarkably varied pickling styles of Asia. This is among the very best books I’ve encountered on pickling, and it goes beyond pickling itself with recipes for foods used in or served with pickles. Karen’s descriptions of technique are clear and crisp, and her personal tone made me feel as if she were whispering encouragement in my ear.”
"Review" by , “In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!”
"Review" by , “With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.” 
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