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A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 15 recipes ranging from traditional tsukemono to new favorites with innovative ingredients and techniques.
     For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring the most sought-after Japanese pickle recipes--including Takuan, Pickled Ginger, Umeboshi, and more--Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and a selection of additional helpful resources. Digital extras include full-color photography and audio ingredient pronunciation guides.

GENRE
Kookboeken, eten en wijn
UITGEGEVEN
2012
18 december
TAAL
EN
Engels
LENGTE
30
Pagina's
UITGEVER
Potter/Ten Speed/Harmony/Rodale
GROOTTE
11.1
MB

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