Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and BeyondBook - 2014
This is a do it yourself 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 thsi book the author introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, she 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, this book will help you explore a new preserving horizon with instructions and a selection of helpful resources. -- Provided by publisher.
Publisher: Berkeley, Calif. : Ten Speed Press, 2014
Edition: First edition
Branch Call Number: 641.462 So
Description: vii, 199 pages : color illustrations ; 24 cm