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.
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.
Inhaltsangabe
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
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
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