Asian Pickles

Asian Pickles

Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond

Book - 2014
Average Rating:
Rate this:
1
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
ISBN: 9781607744764
1607744767
9781607744771
Branch Call Number: 641.462 So
Description: vii, 199 pages : color illustrations ; 24 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

j
jennylens
Nov 27, 2014

I really wanted to like this book. Gorgeous photos, beautiful design, lovely book to hold and view. BUT lots of sugar and vinegar, using fancy kitchen gear, very time-consuming. Probably could find most of the ingredients in Santa Monica, for sure in Chinatown and online, if you have TIME and MONEY for all this.

Lots of recipes, so you'd probably find something you like. For serious gourmets not too concerned about healthy ingredients.

I wanted to love this book, but it's really irritating me. I make raw sauerkraut and veggie krauts for a fraction of what they cost at store. Except sadly pickles more expensive cos in-season fresh, not waxed cucumbers are pricey. I only need pickling jar lids (from Amazon which fit mason jars), plus ingredients readily available from a grocery store or farmer's market.

Can't say the same about her pickles. IF you like spending a lot of time in the kitchen every day, have time and money for ingredients and kitchen gear, go for it!

Interesting to read about the various recipes, but actually making and eating them? I care more about my health, time and money than she.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

LibraryThing Series Information


  Loading...

Find it at CRRL

  Loading...
[]
[]
To Top