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

Book Cover
Average Rating
Publisher:
Adams Media,
Pub. Date:
2012.
Language:
English
Description
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.
Also in This Series
More Like This
More Details
ISBN:
9781440538735
Reviews from GoodReads
Loading GoodReads Reviews.
Tagging
Tags:
No Tags, Be the first to tag this record!
Staff View

Grouping Information

Grouped Work ID 66586a2d-a219-6b3b-105c-6b0d8a3e5b49
Grouping Title pickled from curing lemons to fermenting cabage the gourmands ultimate guide to the world of picklin
Grouping Author carrolata kelly
Grouping Category book
Last Grouping Update 2019-02-13 01:08:48AM
Last Indexed 2019-03-24 05:50:03AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Carrolata, Kelly.
author_display Carrolata, Kelly
detailed_location_pineriver Pine River Adult Non-Fiction
display_description 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 FigsAsian Chopped Salad with Crispy Noodles and KimchiGreen Coriander ChutneyWatermelon 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_category_pineriver Books
format_pineriver Book
id 66586a2d-a219-6b3b-105c-6b0d8a3e5b49
isbn 9781440538735
item_details ils:.b46247634|.i91748240|Pine River Adult Non-Fiction|COOKING|||1|false|false|||||On Search||pran||
itype_pineriver Adult book
last_indexed 2019-03-24T11:50:03.799Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_pineriver COOKING
owning_library_pineriver Piner River Library
owning_location_pineriver Piner River Library
primary_isbn 9781440538735
publishDate 2012
record_details ils:.b46247634|Book|Books||English|Adams Media,|2012.|160 pages : color illustrations ; 31 cm.
recordtype grouped_work
scoping_details_pineriver
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b46247634 .i91748240 Currently Unavailable On Search false false true false false true 131, 132, 133, 134, 135
subject_facet Canning and preserving, Cooking, Methods, Pickled foods, Pickles
title_display Pickled : from curing lemons to fermenting cabage, the gourmand's ultimate guide to the world of pickling
title_full Pickled : from curing lemons to fermenting cabage, the gourmand's ultimate guide to the world of pickling / Kelly Carrolata
title_short Pickled :
title_sub from curing lemons to fermenting cabage, the gourmand's ultimate guide to the world of pickling
topic_facet Canning and preserving, Cooking, Methods, Pickled foods, Pickles