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Indlæser... Asian pickles : sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond (udgave 2014)af Karen Solomon
Work InformationAsian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond af Karen Solomon
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Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog. Der er ingen diskussionstråde på Snak om denne bog. It's more than just cabbage kimchi or the ginger on the side of the sushi plate. Can't wait to try the Stuffed Cucumber Kimchi!! Click for My Full Review received a free copy through Blogging for Book for an honest review This book is a feast for the eyes as well as the mouth. The photography really invites you to jump in and try the terrific recipes. Organized by region, I was easily able to find the Japanese pickles we fell in love with while traveling there. Each country has its own basic techniques described to help those who like to experiment on their own. The glossary, resources and index make it easy to access the information and to expand on what is offered. I think Karen Solomon has hit a home run with this one. ...pickle lovers rejoice! I have collected several books that give recipes for Asian pickles. Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon (who is my major go to resource and is listed in the bibliography) Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting. Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process. What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source. If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering. Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added. The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between. A great addition to the kitchen! and a great little present for like minded friends. A NetGalley ARC ingen anmeldelser | tilføj en anmeldelse
Belongs to SeriesAsian Pickles (1)
"A DIY 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 Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon 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--Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources"-- No library descriptions found. |
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I started out with the first recipe from Japan the miso pickle. Simple easy to follow direction that turned out fabulous. I have plans to make the wasabi carrots this week. The other countries are very interesting too. I do make a lot of Korean pickles already at home so I didn't get much from that section but it was written very well with well developed flavors.
I collect good fermentation, pickling books and this one now sits on my shelf with many sticky tabs marking recipes that we plan on making. I would recommend this as a good asian style pickle book, you really do get all the major and a few lessor known recipes. ( )