[PDF.23zp] Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

[PDF.hq52] Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

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 | #46618 in Books |  Ten Speed Press |  2014-06-10 |  2014-06-10 | Original language:English | PDF # 1 |  9.28 x.78 x6.81l,1.51 | File type: PDF | 208 pages

 | Ten Speed Press

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||6 of 7 people found the following review helpful.| Inspiring!|By momofmadeleine|On a rainy day in Seattle, I sat in a book-filled delicatessen waiting for a friend's eye surgery to be completed. I never would have picked this up and looked at it except that I had hours to kill. It's so obscure, and yet, I found it to be the most inspiring cookbook I've come across in a long time. I want to make nearly all of the recipes in h|From Booklist|One of the most ancient forms of preservation, fermentation transforms raw ingredients into wholly new and unique foods. Americans readily recognize dill pickles and sauerkraut, and increasing number

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.

Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond t...

You can specify the type of files you want, for your gadget.Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond   |  Karen Solomon. Which are the reasons I like to read books. Great story by a great author.

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