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Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond Hardcover – June 10, 2014
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-Sandor Ellix Katz, author of The Art of Fermentation
“In this culinary passport to Asia, Karen Solomon helps you discover the delicate flavors and complex spices of pickles you didn’t know existed. A delicious roadmap for pickle lovers everywhere!”
-Lauryn Chun, author of The Kimchi Cookbook
“With this book, Karen Solomon has forever updated the American pickle canon. Featuring both truly traditional Asian pickles and her varied and inspiring adaptations, it is required reading for all home preservers.”
-Marisa McClellan, creator of Food In Jars
Top Customer Reviews
That leaves me with "quickles" as the author fondly refers to the majority of the pickling recipes in this book.
I have more than my far share of pickling books on my cookbook shelves. Most of them are from authors whose backgrounds are colored by American and European ancestors--and they lean towards canning. Of course, I find a few quick pickle recipes, refrigerator pickles and freezer pickles mixed in with the properly canned pickles. But, definitely not enough to have caused me to quit my search for pickle recipes. So, I was happy to stumble upon this book!
Yes, I have noticed--because my eyes are wide open, always--that there are pickle recipes in almost all of my oriental cookbooks. But, being the fanatic that I am, there were never enough.
Until now. Now, I have a pickle cookbook that rounds out my collection of pickling cookbooks: Truly, a must-have.
So, here are my observations. And I will try to limit my exuberance, because I know that not everyone is going to be as excited about this book as I am:
The author offers alternative instructions for special equipment and alternative ingredients whenever possible. She includes an ingredient dictionary at the back and also lists suppliers, helpful websites, other cookbooks and a measurement conversion chart.Read more ›
A few months ago, my boss shared some yellow squash and zucchini from his garden that he had pickled. They were too delicious for words! I resolved right there and then to delve into pickling myself and was thrilled to find this book offered for review at Net Galley. I've now read it and tried some of the recipes and am HOOKED!
First, I'm thrilled to share that the recipes include NO preservatives, artificial colors or flavorings, and other nasties. The book is segregated by geographical area: Japan, Korea, China, India and Southeast Asia. Each area includes an introduction where the author describes her experience and thoughts on the pickling offerings there along with basic regional styles and preparation and serving tips. One example of valuable tips is in working with garlic where the author shares how to best peel it via an online video and how to remove garlic smell from your hands utilizing a piece of metal. Neither were tips I'd ever heard previously! Another great tip was how to crack cardamom pods to make cardamom tea. AND still another that I found useful was how to shave fresh coconut.
Pickling has a long history. The author relates that in 1970, a two-thousand-year-old tomb of a woman buried in her kitchen during the Han dynasty was uncovered in a fascinating archaeological find. The tomb contained dozens of ingredients, cooking tools, and cooking instructions - and PICKLES aplenty in crocks.
The author answered another question for me: The difference between a pickle and a chutney...Read more ›
I have shunned pickles from that day forward. That being said, I loved pickled foods - onions, ginger, garlic.
When you add pickled red onions to a burger, it's gourmet. Pickled daikon and carrots on a Vietnamese fish sandwich - so good -- recently had that sandwich in a restaurant in San Francisco.
This book is so much more than a cookbook. It's a wealth of information on pickling covering Japan, Korea, China, India and "beyond" -- I always wondered what exactly was in the "beyond" department. In Asian Pickles I think the author means Southeast Asia.
Sweet, sour, salty, cured and fermented preserves - right on the front page! All my favorites.
I've started my five-spice pickled carrots...in three days - I'll let you know how they are - they smell great already! Today I'm going to pickle some garlic - that will be ready in 6 to 7 months. If you want some instant gratification you can make Hot Pickled Pineapple and Peanuts - ready in 1 and 1/2 hours and looks and sounds great - doesn't it?
There are loads of unique recipes in this book (as least to me - thousand slices turnips) and a plethora of information about pickling but also included are recipes for chile-black bean oil, XO sauce, chutneys and "beyond"!
I'm very pleased with this book and look forward to exploring more in the world of pickling and international flavors.
This book was provided by Blogging for Books.
Most Recent Customer Reviews
Karen is a whiz at writing and at food preparation and most of all she is a fun read. We made great pickles thanks to her.Published 1 month ago by Scottie
I got this book because I was on a pickle-making kick and it covers most of the basics for Asian pickles. Solomon's "inspired" recipes, however, are a bit dubious. Read morePublished 2 months ago by SMOakland
yum, yum, if you like pickles, you should buy this book. the recipes are super easy to follow, and for the most part the ingredients are all things available at the grocery store. Read morePublished 3 months ago by Jackson
Awesome book. Really informative. Great for the beginner to the experienced pickler.Published 3 months ago by Amazon Customer