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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 9 customer reviews

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  • Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
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  • 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
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Product details

  • Hardcover: 176 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  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 61,978 in Books (See Top 100 in Books)

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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Format: Hardcover Verified Purchase
A very helpful book, it focusses on pickles from Japan, Korea, China, India, and Southeast Asia. There are several examples in each section, and the national name for each dish is given with the recipe. Karen also explains the context for each pickle and when it might be eaten. There are dishes as varied as pickled nashi pears {yum, yum!} and rice bran pickles - there are also seven different kimchi recipes {which was the reason I'd bought the book}. I have lots of other preserving and pickling books, but in truth their recipes are rarely as exotic or colourful as this. I'm off now to make the 'wasabi' pickled carrots...
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Format: Hardcover Verified Purchase
If you like Asia pickles this is a great book from which you can make your own.
This was my first attempt at making bothe some simply preserved and some fermented preserves and the outcome was not dissapointing, exceeded my expectations.
Lovely Book
Would highly recommend
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Format: Hardcover
(Even though psychologically the use of so much sugar wrecked my ginger head, but) as the pickles are to be eaten in moderation and are simply an accompaniment to bring flavour to dishes, this book is great (and inspiring).
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Format: Kindle Edition Verified Purchase
Lots of interesting recipes that i'm looking forward to trying. Written in a nice, informal tone (a la Nigella Lawson, who I love). In the informality, I wonder if some of the serious, important stuff was missed. In particular, a section on hygiene and/ or how to tell (smell?) if something has gone wrong for those are new to pickling ; i'm not a timid cook by any means but this kind of guidance is always helpful
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Format: Hardcover Verified Purchase
Great book, good read. Fresh pickles are enjoyed often now, Thanks.
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