Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea,

US $19.75
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eBay item number:156955066528
Last updated on May 10, 2025 10:01:54 PDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
EAN
9781607744764
UPC
9781607744764
ISBN
9781607744764
MPN
N/A
Book Title
Asian Pickles : Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [a Cookbook]
Publisher
Potter/Ten SPEED/Harmony/Rodale
Item Length
9.2 in
Publication Year
2014
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
0.8 in
Author
Karen Solomon
Genre
Cooking
Topic
Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Asian, Methods / Canning & Preserving
Item Weight
24.1 Oz
Item Width
6.7 in
Number of Pages
208 Pages

About this product

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607744767
ISBN-13
9781607744764
eBay Product ID (ePID)
172151009

Product Key Features

Book Title
Asian Pickles : Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [a Cookbook]
Number of Pages
208 Pages
Language
English
Publication Year
2014
Topic
Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Asian, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking
Author
Karen Solomon
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
24.1 Oz
Item Length
9.2 in
Item Width
6.7 in

Additional Product Features

Intended Audience
Trade
LCCN
2014-002953
Reviews
"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 "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 "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, "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 "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 "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
Dewey Edition
23
Dewey Decimal
641.4/62095
Table Of Content
Acknowledgments Introduction Japan Korea China India Southeast Asia Glossary Resources About the Author Index
Synopsis
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.
LC Classification Number
TX805

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  • Asian Pickles -- many recipes and good photos.

    Nice hardback book, good photos. Covers different preservation processes, like pickling, fermenting, koji rice pickling, etc. Although it discusses rice bran fermenting, there is no recipe for Takuan, which was what I was hoping for. Definitely better than similar books focussing on European/American preserving and wine-making. Includes resources and good index. Lots of kimchi. Just wanted to add I was surprised to see that there is a whole section on Indian pickles and chutneys. Bonus!

    Verified purchase: YesCondition: NewSold by: innersleeve-1

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