Asian Pickles: China: Recipes for Chinese Sweet, Sour, Salty, Cured, and Fermented Pickles and Condiments [A Cookbook]

By Karen Solomon

A DIY guide to making the salty, sweet, and pungent pickles of China, featuring 15 recipes with innovative ingredients and new techniques.

Cooks are looking for new pickling frontiers, and the natural standout is Asia, with its diverse array of pickled products and flavors that wow the palate. Asian Pickles: China introduces techniques for creating authentic and creative Chinese pickled foods such as Preserved Mustard Greens, Radish in Chile Oil, Sour Celery and Red Pepper, and Szechuan Cucumbers with Orange and Almond. This title also includes some essential condiments that elevate Chinese food at home, such as XO Sauce and fire-spiked Chile Oil. The Asian Pickles series targets the eager audience of DIY food enthusiasts, backyard farmers, armchair foragers, and pickle fans who have cut their teeth on putting food into jars, pantries, and freezers and who are now hungry for the next course of culinary challenges and kitchen inspiration.

• Language: English
• Publisher: Random House Publishing Group
• Release date: Aug 27, 2013
• ISBN: 9781607744801

Reviews for Asian Pickles

[eyes92c · Rating: 4 out of 5 stars]

...pickle lovers rejoice!I have collected several books that give recipes for Asian pickles.Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon (who is my major go to resource and is listed in the bibliography) Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting. Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process.What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source.If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering. Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added. The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between.A great addition to the kitchen! and a great little present for like minded friends.A NetGalley ARC