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Commendation Quotes:
I opened this gorgeous book on a blustery winter's day. Two hours later I emerged, inspired and energized. Andrea Chesman has produced a book that makes one pine for pickles.
Commendation Quotes:
Excellent coverage of a broad spectrum of pickling techniques, including, but not limited to, fermentation. Andrea Chesman's clear writing and simple directions make these processes accessible enough for first-timers, while her recipes are varied enough to provide new inspiration to longtime practitioners.
Commendation Quotes:
What a fantastic resource - and, a fun read! "The Pickled Pantry" has much to offer to pickling enthusiasts at all levels. Andrea Chesman is a master of the craft, and her clear and engaging style will make anyone feel like they can be, too. One of the most comprehensive resources available on fermented pickles, in particular. Andrea Chesman does a superb job demystifying the process and conveying all the information one needs to know to make delicious pickles!
Commendation Quotes:
Andrea was researching and writing about pickling long before it was in vogue, and it shows in "The Pickled Pantry! "There's not a thing about pickling not covered in this book -- a must for the pickling newbie and the avid pickler alike!
Table of Contents:
Introduction
1 All About Pickling
2 Fermented Pickles
3 Single Jar Pickles
4 Big-Harvest Fresh-Pack Pickles
5 Salsas, Relishes, Chutneys
6 Refrigerator & Freezer Pickles
7 Recipes for Enjoying Homemade Pickles
Acknowledgments
Index
Jacket Description/Back:
You Can Pickle It!
Why limit yourself to cucumbers when pickling brings out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in
The Pickled Pantry, a comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved---dills, half-sours, bread and butters---plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.
It doesn't matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.
Review Citations:
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Library Journal 08/01/2012 pg. 114 (EAN 9781603425629, Paperback)
Contributor Bio:Chesman, Andrea
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
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