{"product_id":"asian-pickles-sweet-sour-salty-cured-and-fermented-preserves-from-korea-japan-china-india-and-beyond-a-cookbook-hardcover","title":"Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren Solomon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom 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\u003c\/b\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eAsian Pickles\u003c\/i\u003e 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 the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East--Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more--\u003ci\u003eAsian Pickles\u003c\/i\u003e is your passport to explore this region's preserving possibilities.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKAREN SOLOMON is the author of \u003ci\u003eJam It, Pickle It, Cure It\u003c\/i\u003e; \u003ci\u003eCan It, Bottle It, Smoke It, \u003c\/i\u003eand the\u003ci\u003e Asian Pickles \u003c\/i\u003ee-cookbook series. She is a contributing author to \u003ci\u003eChow! San Francisco Bay Area\u003c\/i\u003e and a former contributing editor to \u003ci\u003eZagat Survey: San Francisco Bay Area Restaurants\u003c\/i\u003e. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in \u003ci\u003eFine Cooking, Saveur.com, Prevention, Yoga Journal, Pastry \u0026amp; Baking, \u003c\/i\u003ethe\u003ci\u003e San Francisco Chronicle, \u003c\/i\u003eand elsewhere. Visit www.ksolomon.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.82 x 9.25 x 7.03 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 10, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379486257254,"sku":"9781607744764","price":27.79,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/ck5VVHJTYjZNdmxpLzVDMUExU0JIUT09.webp?v=1768921382","url":"https:\/\/infinitylightwa.com\/products\/asian-pickles-sweet-sour-salty-cured-and-fermented-preserves-from-korea-japan-china-india-and-beyond-a-cookbook-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}