Pickled: Vegetables, Fruits, Roots, More - Preserving a World of Tastes and Traditions

Lucy Norris, Elizabeth Watt

ISBN 10: 1584792779 / ISBN 13: 9781584792772

Published by Stewart, Tabori & Chang Inc, 2003

About this Item

Pickled: Vegetables, Fruits, Roots, More - Preserving a World of Tastes and Traditions This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Seller Inventory # 7719-9781584792772

Bibliographic Details

• Title: Pickled: Vegetables, Fruits, Roots, More - Preserving a World of Tastes and Traditions
• Publisher: Stewart, Tabori & Chang Inc
• Publication Date: 2003
• Language: English
• ISBN 10: 1584792779
• ISBN 13: 9781584792772
• Binding: Hardcover
• Condition: Very Good

About this title

Synopsis

Who doesn't love pickles? Every cuisine has its pickle, and in Pickled Lucy Norris takes readers through cucumbers and beyond, presenting a varied and tangy collection of more than 80 recipes, each one passed down in families through the generations, as a proper pickle recipe should be. Homemade pickles taste better than any store-bought brand--and they're surprisingly easy to make.

The variety is astonishing--from simple to complex, some ready to eat within 24 hours and many that don't require canning. Not only bread-and-butter pickles, and traditional Mississippi chow-chow, but also Indian chutneys, and Asian pickles, from two great pickling cuisines. Other delectable recipes include French cornichons, Haitian pikliz, and Armenian preserved lemon. And for the truly adventurous, there's Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, and Good Mother's Salty Duck Egg. Sprinkled throughout with family and historical photos, there's a story behind every pickle.

About the Author

Lucy Norris is a graduate student in the Food Studies department of New York University. A native of Texas, she has resided in New York since 1998. While still an NYU undergraduate, she became an intern with the NY Food Museum, a "museum without a home" that supports educational efforts and exhibitions concerning food history. As a result, Norris helped to develop the first annual Pickle Day in New York.