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Asian Pickles
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Table of Contents

Acknowledgments
Introduction

Japan
Korea
China
India
Southeast Asia

Glossary
Resources
About the Author
Index

About the Author

KAREN SOLOMON is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It; and The Cheap Bastard's Guide to San Francisco; a contributing author to Chow! San Francisco Bay Area- 300 Affordable Places for Great Meals & Good Deals; 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, Prevention, Yoga Journal, Organic Style, San Francisco Chronicle, San Francisco Magazine, San Francisco Bay Guardian, and elsewhere. She's currently a guest blogger for The Blender, the Williams-Sonoma blog, and the Bay Area Bites KQED Food Blog. Visit www.ksolomon.com.

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

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