Asian pickles : sweet, sour, salty, cured, and fermented preserves from Japan, Korea, China, India, and beyond
(Book)

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Status
Geneva Public Library - Second Floor Nonfiction
641.595 SOL
1 available

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Geneva Public Library - Second Floor Nonfiction641.595 SOLAvailable

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Format
Book
Physical Desc
vii, 199 pages : color illustrations ; 24 cm.
Language
English

Notes

General Note
Includes index.
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, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East--including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more--Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources"--,Provided by publisher.

Citations

APA Citation, 7th Edition (style guide)

Solomon, K., & Martiné, J. (2014). Asian pickles: sweet, sour, salty, cured, and fermented preserves from Japan, Korea, China, India, and beyond (First edition.). Ten Speed Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Solomon, Karen and Jennifer. Martiné. 2014. Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves From Japan, Korea, China, India, and Beyond. Berkeley: Ten Speed Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Solomon, Karen and Jennifer. Martiné. Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves From Japan, Korea, China, India, and Beyond Berkeley: Ten Speed Press, 2014.

MLA Citation, 9th Edition (style guide)

Solomon, Karen., and Jennifer Martiné. Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves From Japan, Korea, China, India, and Beyond First edition., Ten Speed Press, 2014.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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