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

Norris, Lucy

ISBN 10: 1584792779 / ISBN 13: 9781584792772

Published by Stewart Tabori & Chang, New York, 2003

About this Item

Original price of $22.50 printed on dust jacket front flap. Jacket now protected with paper backed polyester film. Book has bumps to lower front corners with no writing or marking.

Seller Inventory # 006255

Bibliographic Details

• Title: Pickled: Vegetables, Fruits, Roots, More, Preserving a World of Tastes and Traditions
• Publisher: Stewart Tabori & Chang, New York
• Publication Date: 2003
• Language: English
• ISBN 10: 1584792779
• ISBN 13: 9781584792772
• Binding: Hardcover
• Edition: First Edition, First Printing
• Condition: Very Good
• Dust Jacket Condition: Near Fine
• Seller catalogs:
  • Cooking

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.