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BOOKS > The Joy of Pickling

The Joy of Pickling
Cooking Library > Techniques > Preserving
The Joy of Pickling
저자/역자Linda Ziedrich ; foreword by Chuck Williams
언어영어
출판사Harvard Common Press
연도2009
#저장요리
Cooking Library 2F
서가위치

목차

Foreword by Chuck Williams

Preface

1. PICKLER'S PRIMER: READ THIS FIRST!

A little history of pickles, a compendium of pickling principles and supplies, and processing guidelines for long-term pickle storage

2. FERMENTED PICKLES

Cucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine

3. FRESH PICKLES

Everything from artichokes to zucchini, preserved in vinegar

4. SAUERKRAUT, KIMCHI, AND OTHER CABBAGE PICKLES

All kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and America

5. RICE-BRAN, MISO, AND SOY-SAUCE PICKLES

Unique pickles from the Far East

6. SWEET PICKLES

Made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patch

7. QUICK PICKLES

Full-flavored pickles ready to eat in two days or less

8. FREEZER PICKLES

Sweet pickles preserved without heat or fuss

9. CHUTNEYS, SALSAS, AND OTHER RELISHES

Chutneys, salsas, hot sauces. Ketchups, and old-fashioned pickle relishes

10. PICKLED MEAT, FISH, AND EGGS

From corned beef to pigs' feet to scarlet eggs

Measurement Equivalents

From corned beef to pigs' feet to scarlet eggs

Select Bibliography

From corned beef to pigs' feet to scarlet eggs

Index

From corned beef to pigs' feet to scarlet eggs

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