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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond Hardcover – 23 Jun 2014

4.8 out of 5 stars 11 customer reviews

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Frequently bought together

  • Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
  • +
  • Kimchi: Essential Recipes of the Korean Kitchen
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  • The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
Total price: £48.04
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Product details

  • Hardcover: 208 pages
  • Publisher: Ten Speed Press; 01 edition (23 Jun. 2014)
  • Language: English
  • ISBN-10: 1607744767
  • ISBN-13: 978-1607744764
  • Product Dimensions: 17.3 x 2 x 23.6 cm
  • Average Customer Review: 4.8 out of 5 stars 11 customer reviews
  • Amazon Bestsellers Rank: 19,248 in Books (See Top 100 in Books)
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Product description

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"
"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 theAmerican pickle canon. Featuring both truly traditionalAsian 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.



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