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

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

by Kelly Carrolata

Adams Media Corporation | September 10, 2013 | Trade Paperback

5 out of 5 rating. 2 Reviews
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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.

Format: Trade Paperback

Dimensions: 160 pages, 3.15 × 3.15 × 0.2 in

Published: September 10, 2013

Publisher: Adams Media Corporation

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1440538735

ISBN - 13: 9781440538735

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– More About This Product –

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

by Kelly Carrolata

Format: Trade Paperback

Dimensions: 160 pages, 3.15 × 3.15 × 0.2 in

Published: September 10, 2013

Publisher: Adams Media Corporation

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1440538735

ISBN - 13: 9781440538735

From the Publisher

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.

About the Author

Kelly Carrolata is a locavore and pickling expert, with a taste for these flavorful ingredients. Salty or sweet, cucumbers or kimchi, Carrolata loves a good crunch. She lives in San Francisco.

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