Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 7 images

Quick Pickles: Easy Recipes for Big Flavor Paperback – Bargain Price, April 1, 2001


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback, Bargain Price, April 1, 2001
$39.74 $14.04

This is a bargain book and quantities are limited. Bargain books are new but could include a small mark from the publisher and an Amazon.com price sticker identifying them as such. Details

--This text refers to an out of print or unavailable edition of this title.

Special Offers and Product Promotions


NO_CONTENT_IN_FEATURE
NO_CONTENT_IN_FEATURE

Product Details

  • Paperback: 156 pages
  • Publisher: Chronicle; First Printing edition (April 1, 2001)
  • Language: English
  • ISBN-10: 0811830152
  • ISBN-13: 978-0811830157
  • ASIN: B0007QC2DU
  • Product Dimensions: 8.7 x 7.7 x 0.5 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,413,038 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Bold, crunchy and good for us, today's hassle-free pickles, attest Chris Schlesinger, John Willoughby (co-authors of the bestselling The Thrill of the Grill) and Dan George (aka the Pickle Man), can add plenty of pizzazz to meals or serve as a flavorful snack all their own. In Quick Pickles: Easy Recipes with Big Flavor, they team up to reminisce about their lifelong love of pickles and share recipes and pickling lore that reflect cooking traditions from all over the world. From El Salvadoran Pineapple-Pickled Cabbage, a featured favorite at Schlesinger's East Coast Grill in Cambridge, Mass., to Pickled Peaches in the Style of India, their clear recipes and eager commentary will tempt even the most ornery of taste buds.

Copyright 2001 Cahners Business Information, Inc.

--This text refers to an out of print or unavailable edition of this title.

About the Author

Dan George a caterer and the official Pickle Chef at the Back Eddy restaurant. He lives in Westport, Massachusetts.

Susie Cushner is a Boston-based photographer whose work has appeared in House Beautiful , Metropolitan Home , and elsewhere. --This text refers to an out of print or unavailable edition of this title.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.7 out of 5 stars
5 star
11
4 star
4
3 star
0
2 star
0
1 star
0
See all 15 customer reviews
Definitely recommend this for the beginning pickler.
SuperDave
Fermented Pickles, like breads raised with natural yeasts, are the artisinal versions of pickles.
B. Marold
So far, all the pickles I've tried have been easy to make and delicious to eat.
W. Spears

Most Helpful Customer Reviews

26 of 27 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 9, 2004
Format: Paperback
I think I would enjoy a book from Chris Schlesinger and Doc Willoughby on just about any culinary subject, based on their excellent `How to Cook Meat' and even more so on this tasty little book `Quick Pickles' on what may loosely be described as refrigerator pickles, as no heat-based preservation techniques are involved. I should note that while Schlesinger and Willoughby are certainly the big names on this briny marquee, the third author, Dan George, is probably the most important contributor of content. George is a lawyer by training, but his real passion and skill is in cooking, especially in cooking pickles. In addition to his role as a litigator, he is billed as the `pickle chef' for Schlesinger's restaurant `Back Eddy' in Westport, Massachusetts where pickled this, that, and the other thing are a big feature of the cuisine. What this means is that this book is not the result of Schlesinger and Willoughby's wanting to make a fast buck by attaching their name to a book about a subject on which they have no expertise.
As revealed in the introduction, pickling, at least some of the most traditional pickling techniques, belongs to two venerable culinary traditions.
The first and more important theme is that of methods used to preserve food before the advent of mechanical refrigeration. In this vein, pickling vegetables joins curing meats with salt and preserving foods by drying as a means of retarding spoilage by bacteria. That most of these techniques are still in use is a testament to the fact that they are also methods for enhancing flavor by removing water and adding salt or vinegar or both to the food.
Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 18 people found the following review helpful By C. Walker on November 4, 2001
Format: Paperback
This really is a neat book. It has a lot of basic and inventive pickling recipies. I had never pickled before and this proved to be a good way to get started. These are quick pickles, as the title states, so you can make em and eat em within a couple of days or less. The flavors in these recipes can be intense, but after you make a few batches on your own, you'll start to get the hang of how all the ingredients meld to create such unique flavors, and you'll be able to understand how to make adjustments here and there to suite your own tastes. It's great to make a bunch for a cookout and impress your buddies. Another great book by Chris and Doc. Now go forth and pickle till thou hearts content!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 19 people found the following review helpful By Roz Ross on November 10, 2003
Format: Paperback
This is a great book. I've made about 10 of the pickles and all have been very good or great except the watermelon rind pickles which maybe just aren't my thing. I recommend buying this book for the recipes. I would give it 5 stars but reduce my rating to 4 for an unusual reason - within 2 weeks of flipping through my book, the pages separated clear away from the cover/binding - a plain old poor glue job by the printer I guess. The publisher sent me a replacement copy upon request, but this copy separated body from binding just like the first - same print edition I guess. Hopefully the first edition of this great book is gone so you can buy one from a new printing with better quality control on the binding.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 10 people found the following review helpful By A Customer on November 17, 2003
Format: Paperback Verified Purchase
I love this book, the recipes are easy and fun to make, although I agree with a previous review that many of these recipes will require experimentation to adjust the flavors to your own personal tastes as many of the recipes are quite intense. I also had the same problem with the binding as another reader - the book basically fell apart almost immediately. I really hope that this problem has been or will be addressed in any additional print editions.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By old frog on September 26, 2009
Format: Paperback Verified Purchase
I'm the kind of guy who loves pickles of all sorts. I'll eat a jar of bread and butter pickles, dill pickles, pickled okra, marinated mushrooms, pickled green beans, etc... The sour salty goodness just calls out my name. I'm also a decent cook. When I read some reviews of this book here on Amazon I was intrigued but a tiny bit skeptical. Wow, what a great surprise. The book is easy and fun to read and I was makng "Fresh Dill Cucumber Pickles" from page 37 within days. The beautiful wife was given the first taste and ate every piece of red onion and four pickles at one sitting. Sweet/sour success! I've tried several variations since and am getting more ambitious. This book has set me on delicious culinary adventure. Try it!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 12 people found the following review helpful By A Customer on July 1, 2002
Format: Paperback Verified Purchase
Pickles? What an extraordinary little book! It would never have occured to me to try this book, except for the fact I've read other books by the authors and couldn't resist. I'm amazed at the ingenuity of these, crisp, tempting little dishes. They make any meal a delight.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Burgundy Damsel VINE VOICE on August 14, 2011
Format: Paperback
If you're looking to get started with basic pickles or canning, this is not the book for you. If you've mastered the basics and are looking to expand into more exotic and creative options, this is exactly what you need!

From curried zucchini pickles to rhubarb pickles with caramelized onions, this book offers no end of inspired, unique ideas to tempt your taste buds and liven up you table all year round. Definitely worth the time to find and experiment with!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search