Pickled

From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling

Nonfiction, Food & Drink, Canning & Preserving, Reference
Cover of the book Pickled by Kelly Carrolata, Adams Media
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Author: Kelly Carrolata ISBN: 9781440540233
Publisher: Adams Media Publication: June 18, 2012
Imprint: Adams Media Language: English
Author: Kelly Carrolata
ISBN: 9781440540233
Publisher: Adams Media
Publication: June 18, 2012
Imprint: Adams Media
Language: English

In a culinary pickle? Not anymore!

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. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!

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
  • 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

In a culinary pickle? Not anymore!

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. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!

Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including:

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.

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