From Curing Lemons to Fermenting Cabbage : the Gourmand's Ultimate Guide to the World of Pickling

Book - 2012
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"Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. 'Pickled' features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including: Pickled Figs; Asian Chopped Salad with Crispy Noodles and Kimchi; Green Coriander Chutney; and Watermelon Cosmo. With helpful asides that delve into the science and history of this previously humble practice, this cookbook is your delicious entry into the world of gourmet pickling."--From publisher description.
Publisher: Avon, MA : Adams Media, 2012
ISBN: 9781440538735
Characteristics: 160 p. : ill. ; 21 cm


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