Asian Pickles: China
Recipes for Chinese Sweet, Sour, Salty, Cured, and Fermented Pickles and Condiments [A Cookbook]
A DIY guide to making the salty, sweet, and pungent pickles of China, featuring 15 recipes with innovative ingredients and new techniques.
Cooks are looking for new pickling frontiers, and the natural standout is Asia, with its diverse array of pickled products and flavors that wow the palate. Asian Pickles: China introduces techniques for creating authentic and creative Chinese pickled foods such as Preserved Mustard Greens, Radish in Chile Oil, Sour Celery and Red Pepper, and Szechuan Cucumbers with Orange and Almond. This title also includes some essential condiments that elevate Chinese food at home, such as XO Sauce and fire-spiked Chile Oil. The Asian Pickles series targets the eager audience of DIY food enthusiasts, backyard farmers, armchair foragers, and pickle fans…
Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California.
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