Linda Ziedrich
The Joy of Pickling, 3rd Edition
300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
23,99 €
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Linda Ziedrich
The Joy of Pickling, 3rd Edition
300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
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The Joy of Pickling, 3rd Edition provides all the tools for pickling success, including 50 new recipes and fermentation techniques.
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The Joy of Pickling, 3rd Edition provides all the tools for pickling success, including 50 new recipes and fermentation techniques.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Produktdetails
- Produktdetails
- Verlag: Quarto Publishing Group USA Inc
- Third Edition
- Seitenzahl: 480
- Erscheinungstermin: 15. August 2016
- Englisch
- Abmessung: 237mm x 187mm x 37mm
- Gewicht: 1042g
- ISBN-13: 9781558328600
- ISBN-10: 1558328602
- Artikelnr.: 44840724
- Verlag: Quarto Publishing Group USA Inc
- Third Edition
- Seitenzahl: 480
- Erscheinungstermin: 15. August 2016
- Englisch
- Abmessung: 237mm x 187mm x 37mm
- Gewicht: 1042g
- ISBN-13: 9781558328600
- ISBN-10: 1558328602
- Artikelnr.: 44840724
Linda Ziedrich is a certified Master Food Preserver and Master Gardener who frequently teaches classes and performs demos on a range of preserving topics across the Pacific Northwest. She is also the author of The Joy of Pickling, now in its third edition, and The Joys of Jams, Jellies, and Other Sweet Preserves. She blogs at A Gardener's Table. She lives in the Willamette Valley of Oregon.
Foreword by Christopher Kimball Preface Chapter 1: A 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.Chapter 2: Fermented PicklesCucumbers
turnips
beans
and other vegetables metamorphosed in fragrant brine.Chapter 3: Fresh PicklesEverything from artichokes to zucchini
preserved in vinegarChapter 4: Sauerkraut
Kimchi
and Other Cabbage PicklesAll kinds of cabbage
brined and vinegared
in recipes from Europe
Asia
and AmericaChapter 5: Rice-Bran
Miso
and Soy-Sauce PicklesUnique Pickles from the Far EastChapter 6: Sweet PicklesPickles made from cucumbers
watermelon rind
and the fruits of the orchard
vineyard
and berry patchChapter 7: Quick PicklesFull-flavored pickles ready to eat in two days or lessChapter 8: Freezer PicklesSweet pickles preserved without heat or fussChapter 9: Chutneys
Salsas
and Other RelishesChutneys
salsas
hot sauces
ketchups
and old-fashioned pickle relishesChapter 10: Pickled Meat
Fish
and EggsFrom corned beef to pigs feet to scarlet eggsMeasurement Equivalents Select Bibliography Index
a compendium of pickling principles and supplies
and processing guidelines for long-term pickle storage.Chapter 2: Fermented PicklesCucumbers
turnips
beans
and other vegetables metamorphosed in fragrant brine.Chapter 3: Fresh PicklesEverything from artichokes to zucchini
preserved in vinegarChapter 4: Sauerkraut
Kimchi
and Other Cabbage PicklesAll kinds of cabbage
brined and vinegared
in recipes from Europe
Asia
and AmericaChapter 5: Rice-Bran
Miso
and Soy-Sauce PicklesUnique Pickles from the Far EastChapter 6: Sweet PicklesPickles made from cucumbers
watermelon rind
and the fruits of the orchard
vineyard
and berry patchChapter 7: Quick PicklesFull-flavored pickles ready to eat in two days or lessChapter 8: Freezer PicklesSweet pickles preserved without heat or fussChapter 9: Chutneys
Salsas
and Other RelishesChutneys
salsas
hot sauces
ketchups
and old-fashioned pickle relishesChapter 10: Pickled Meat
Fish
and EggsFrom corned beef to pigs feet to scarlet eggsMeasurement Equivalents Select Bibliography Index
Foreword by Christopher Kimball Preface Chapter 1: A 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.Chapter 2: Fermented PicklesCucumbers
turnips
beans
and other vegetables metamorphosed in fragrant brine.Chapter 3: Fresh PicklesEverything from artichokes to zucchini
preserved in vinegarChapter 4: Sauerkraut
Kimchi
and Other Cabbage PicklesAll kinds of cabbage
brined and vinegared
in recipes from Europe
Asia
and AmericaChapter 5: Rice-Bran
Miso
and Soy-Sauce PicklesUnique Pickles from the Far EastChapter 6: Sweet PicklesPickles made from cucumbers
watermelon rind
and the fruits of the orchard
vineyard
and berry patchChapter 7: Quick PicklesFull-flavored pickles ready to eat in two days or lessChapter 8: Freezer PicklesSweet pickles preserved without heat or fussChapter 9: Chutneys
Salsas
and Other RelishesChutneys
salsas
hot sauces
ketchups
and old-fashioned pickle relishesChapter 10: Pickled Meat
Fish
and EggsFrom corned beef to pigs feet to scarlet eggsMeasurement Equivalents Select Bibliography Index
a compendium of pickling principles and supplies
and processing guidelines for long-term pickle storage.Chapter 2: Fermented PicklesCucumbers
turnips
beans
and other vegetables metamorphosed in fragrant brine.Chapter 3: Fresh PicklesEverything from artichokes to zucchini
preserved in vinegarChapter 4: Sauerkraut
Kimchi
and Other Cabbage PicklesAll kinds of cabbage
brined and vinegared
in recipes from Europe
Asia
and AmericaChapter 5: Rice-Bran
Miso
and Soy-Sauce PicklesUnique Pickles from the Far EastChapter 6: Sweet PicklesPickles made from cucumbers
watermelon rind
and the fruits of the orchard
vineyard
and berry patchChapter 7: Quick PicklesFull-flavored pickles ready to eat in two days or lessChapter 8: Freezer PicklesSweet pickles preserved without heat or fussChapter 9: Chutneys
Salsas
and Other RelishesChutneys
salsas
hot sauces
ketchups
and old-fashioned pickle relishesChapter 10: Pickled Meat
Fish
and EggsFrom corned beef to pigs feet to scarlet eggsMeasurement Equivalents Select Bibliography Index