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Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions
Harry N. Abrams Product Details - Ratings and reviews for pickled: vegetables, fruits, roots, more--preserving a world of tastes and traditions. |
Amazon.com Review
With even a casual reading of Lucy Norris's Pickled you will never again look the same way at cucumbers or cabbage. Or okra, or jalapeņos, or eggplant for that matter. Welcome to the world of pickles and pickling. And, as Norris so ably demonstrates, it is one big world. She introduces Pickled with a bit of history and a lot of technique. This being a food preservation technology and all, it pays to be attentive up front here to working safely. Her chapters then break down as "Cucumbers"; "Cabbage and Other Leafy Greens"; "Root Vegetables, Eggplant, Tomatoes, Mushrooms and More"; "Mixed Vegetables"; "Fruit"; "Meat, Poultry, and Eggs"; "Seafood and Fish." For those who think pickles begin and end with kosher pickle spears, Norris opens the door to such delights as Shiozuke (Salt-Cured Japanese Cucumbers), or O-I Kimchi (Stuffed Cucumber Kimchi). And beyond the boundaries of the cucumber: Hot and Sour Pickled Cabbage, Pickled Ginger, Beguner Achar (Eggplant Pickle), Tomato Chutney, Romanian Pickled Peppers, and Green Mango Pickle. And that isn't even scratching the surface. What truly comes clear is that pickling is not a difficult technology. With Norris's help and guidance you can give yourself permission to invent your very own pickling tradition, then fill the shelves of your pantry with unimaginably delicious treats, little surprises to pull out and bring to the table. Pickled truly is all about preserving a world of tastes and traditions. --Schuyler Ingle
Product Description
With the wide array of pickles already available on grocery store shelves, why would anyone bother with a preservation method most associated with our grandmothers? Simple: "Homemade pickles taste better!" In Pickled, author Lucy Norris collects more than 80 recipes of astonishing variety - simple to complex, some of which are ready to eat within 24 hours. And the recipe titles are as inviting as the stories that accompany them: Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, Green Mango Chit-chi-rias, and Good Mother's Salty Duck Egg. Asian pickles and Indian chutneys are found here, along with traditional American chow-chow and bread-and-butter pickles. Sprinkled throughout are the family stories and historical photos behind each recipe. With the continued proliferation of home vegetable gardens and local farmer's markets, a whole new generation is faced with the question of what to do with a bumper crop of cucumbers...or green beans...or carrots...or cabbage. Lucy Norris offers a tried and true selection of recipes perfect for beginning new family traditions.
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Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions
- Hardcover: 160 pages
- Publisher: Harry N. Abrams; 2003-05-01
- Label: Harry N. Abrams
- Studio: Harry N. Abrams
- ISBN: 1584792779
- Average Customer Review:
 based on 6 reviews
- Sales Rank in Books: #109530
Avg. Customer Review:
17 of 19 people found the following review helpful:
Customer Rating: 
Summary: Picklers Beware 2008-02-02
Comment: As I looked over the other reviews, I saw only 1 of the 5-star raters talked about making pickles from this book. I did make 2 recipes so far, the Groysman's Fresh Pickles with Black Currant Leaves and the Cornichons. The Groysmans was good, a fermented pickle meant to be eaten in 2 weeks. The Cornichons recipe is, quite frankly, the worst pickle I have ever made. Extremely salty and extremely vinegary. I would not make the mustard pickles since they require the use of saccharine. I feel like the author did not test these recipes thoroughly enough and considering how expensive the book is, I was very disappointed overall. With the amount of time and effort we put into home preserving, the authors should make every effort to have perfect recipes that have been tested several times. I may try another pickle recipe from this book, BUT ... if you like fresh pickles, a really nice book is Easy Japanese Pickling in 5 minutes to 1 day by Seiko Ogawa. For regular canned pickles, I think Small-Batch Preserving by Ellie Topp is a really good book, although it covers all sorts of home preserves, not just pickles.
6 of 9 people found the following review helpful:
Customer Rating: 
Summary: review book pickled by lucy morris 2005-10-28
Comment: book is just great about pickling. tells about recipes how to
make pickling corn; pickles almost anything to the imagination well worth the money
6 of 11 people found the following review helpful:
Customer Rating: 
Summary: A great gift for the cooks on your list! 2003-06-05
Comment: This book helped me fulfill my gift-giving needs for all the cooks on my list. It is not only informative and functional but it is so beautifully presented that it fits just as nicely on the coffee table as in the kitchen. Great recipes and great photographs combine to make one great book.
30 of 31 people found the following review helpful:
Customer Rating:
Summary: Eye-Opening and Palate-Tickling 2003-05-26
Comment: I think this book is fabulous. So cool that someone finally did a really nice book on this subject. The pictures are gorgeous and you can read it like a novel with all the little stories of different people and their backgrounds and recipes -- or you can get right into the pickling process and end up with stuff that you sort of never really thought you could make. I tried the mustard pickles and they were better than anything i've had out of a jar and took about 5 seconds to make. The Haitian Pikliz is insanely spicy, but I can't seem to keep it in my fridge between me and my husband. I can already see a gift idea for lots of my friends...a jar of pickles plus the book. How excellent.
6 of 9 people found the following review helpful:
Customer Rating:
Summary: astonishing indeed! 2003-05-24
Comment: For those interested in collecting single subject books, this is one to add to your collection. This basically covers all you need to know about pickles and how they are made throughout the world. It's like reading a personal note from a friend.
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Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions
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