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Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling

Kelly Carrolata




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 | #1096717 in Books |  2012-07-16 |  2012-07-16 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  8.00 x.50 x8.00l,1.00 | File type: PDF | 160 pages

||1 of 1 people found the following review helpful.| Very inspiring book|By Marla Hoffman|This book is very beautifully written and very inspiring. I love how the items are grouped by vegetable and fruit - so if you have a lot of one kind of thing in the house during harvest season, you can decide on how you want to deal with them.|0 of 0 people found the following review helpful.| Excellent and compr|About the Author|
|Kelly Carrolata is a locavore and pickling expert, with a taste for these flavorful ingredients. Salty or sweet, cucumbers or kimchi, Carrolata loves a good crunch. She lives in San Francisco.

In a culinary pickle? Not anymore!

Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!

Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including:<...

You can specify the type of files you want, for your device.Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling   |  Kelly Carrolata. I really enjoyed this book and have already told so many people about it!

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