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The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More (Anglais) Broché – 4 juillet 2012


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Millions of people are discovering that growing and harvesting their own vegetables is only half the fun. It's just as gratifying to preserve that food for year-round eating - and there's no tastier way to stock the pantry shelves than by making pickles and relishes. The "Pickled Pantry" is a fresh, contemporary guide to pickling the abundance. The book provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes, and chutneys; freezer and refrigerator options; and recipes that feature pickles front and centre. There are instructions for single jars and small batches, as well as ways to preserve a bumper crop of produce. Chesman's recipes are as diverse as they are delicious - from Korean kimchi to French jardiniere, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish, and even pickled watermelon rinds.


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Amazon.com: 38 commentaires
21 internautes sur 22 ont trouvé ce commentaire utile 
Pickles 101 17 juillet 2012
Par Shala Kerrigan - Publié sur Amazon.com
Format: Broché
My family loves pickles very much. We don't really like sweet pickles, mostly we prefer sour or sour/spicy pickles.
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More is more than just a cookbook, it's a primer about pickles. If you've only made a few types of family recipes of pickles, or have never made pickles before, you'll probably learn a lot just reading this volume. If pickles were a college course, this would be the text book for Pickles 101: What are pickles? The next classes would cover regional recipes in depth, and how pickles are served.

It covers various pickling methods. Fermented, hot pack canned pickles, and refrigerator pickles are all discussed with recipes.

The book starts with an overview of pickling methods, supplies and techniques. There is a lot of information in it and it shouldn't be skipped. It includes information about pickling spices, canning and a bit of the history of pickles. There is also a great chart for figuring the total volume of produce by weight.
Each chapter starts with a more in depth look at the technique and uses for the types of pickles made.

Lacto-fermented pickles are made by creating a brine, and allowing the pickles to ferment and develop lactic acid for sourness. It's a very traditional way of preserving produce, and creates a wonderful flavor. Before even getting to the recipes, she introduces my favorite author on the subject of fermented foods, Sandor Ellix Katz, the author of Wild Fermentation. He explains the methods he uses, and talks about how much he loves pickles. The recipes start with dill pickles, then go into things like different variations of pickled cabbages, such as kimchi and sauerkraut. There is also a recipe for a classic Tabasco like hot sauce.

Single jar pickles is exactly that. Small recipes perfect for quick canning. Again, there are several recipes for America's favorite, dill pickles. Then there are a bunch of vegetable pickles. Pickled beans, carrots, and even pears for a sour-sweet addition to meals. This is the chapter for people who love farmer's markets or have small gardens.

Big Harvest Pickles is the chapter for large harvests or fantastic deals on produce. These recipes make a lot of pickles to put up or give away as gifts. There are recipes for pickled apples, older recipes like Overnight Sunshine Pickles which uses overripe cucumbers to get the most of your harvest, and dilly beans. Most of the recipes call for a few lbs of produce. The notable exception is pickled watermelon rinds which calls for the rind off on watermelon to make 6 pts of pickles. Nice variety for different kinds of gardens in this chapter.

Salsas, Relish and Chutneys are the spreads and dips of the pickle world. Lots of sweet chutneys, like the one made with rhubarb, some sauces that combine produce with vinegar, and salsas.

Refrigerator and Freezer Pickles is my second favorite chapter (Fermented pickles is my favorite)- these are the very quick recipes that age in your fridge or freezer. The advantage to them in a hot summer is obvious. They don't need to be canned. A lot of them are made very simply by pouring a brine over the produce then chilling. If you are lucky enough to have a large freezer, the recipes that can be frozen make a tasty way to save some summer flavor. This chapter also has a great variety. Pub-style pickled onions to Asian inspired recipes like Vietnamese-style pickled daikon and carrots. This is the nearly instant gratification world of pickles. You can eat a lot of these after they've been in the fridge overnight to develop flavor.

The recipes chapter proves that pickles go beyond sandwiches and cocktails. Creamy Dilled Smoked Fish uses smoked salmon, pickles and pickle juice for lots of flavor. There are a few main courses, some good lunches, lots of side dishes and a German Sauerkraut Chocolate Cake recipe. The author swears you don't taste the sauerkraut.

It's a wonderful book, and one I really recommend.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion]
17 internautes sur 20 ont trouvé ce commentaire utile 
In a pickle ... 25 juillet 2012
Par Anne Squires-Dorsey - Publié sur Amazon.com
Format: Format Kindle
I would have liked to give this book five stars, because it is well-written, interesting (I really enjoyed the sections on people who pickle), the recipes are varied and look as though they will work well, given my prior preserving experience, and I appreciate the fact that she has one-jar recipes as well as larger batch ones. However - and to me it is a big "however" - the index is pathetic. To be really useful, a book such as this needs a "primary ingredient" index. If I have a flush of beans, for example, I want to be able to find all the recipes for beans under one heading, not to have to page through the book looking at the recipe list at the start of each chapter. The books I go back to time and again do list their recipes like this, and it is very, very useful. Please, Ms Chesman, if you do another edition, consider upgrading the index - then this book would be one I would really enjoy using.
10 internautes sur 11 ont trouvé ce commentaire utile 
More canning than fermenting 13 février 2013
Par Erin - Publié sur Amazon.com
Format: Broché Achat vérifié
I was so excited about this book! However, the bulk of the recipes involve hot water baths and I wanted more lacto-fermentation recipes! Most of the lacto-fermentation recipes I have seen on the internet and these were nothing special :( I was very upset! I'm debating returning it. I'm not saying its not a good book - but it wasn't what I was expecting :(
5 internautes sur 6 ont trouvé ce commentaire utile 
Very Complete Pickling Guide - Highly Recommended 17 juin 2012
Par C. Hill - Publié sur Amazon.com
Format: Broché
"The Pickled Pantry" is a comprehensive guide to pickling, which is something I suspect most people incorrectly believe is beyond their ability to easily do at home. This book does a great job at demystifying the pickling process and my own experimentation with some of the simpler recipes proves it is relatively easy, inexpensive and fun to make pickled food at home.

The book starts with a discussion on the pickling process, the techniques and equipment required, and the ingredients typically used. The picking recipes range from the very simple that can be made in a few days, to the very complicated that takes days to prepare and up to a month to properly mature. The instructions are well written and easy to follow, with clearly listed ingredients and preparation process. The thing most people will find surprising are the wide range of things that can be pickled besides the traditional cucumbers. Some of the more adventurous are instructions for pickling asparagus, tomatoes, Brussels sprouts, and even squash. There are also instructions for making some of my favorites, including kimchi and sauerkraut.

The last section is a nice cookbook style collection of recipes for using the "pickles" made in the previous sections. These include appetizer type dishes (dips and relishes), side dishes, and even main courses. These are presented in the same format that the picking recipes used and are easy to follow. The "Pulled chicken Barbeque" and "Kimchi Stir-Fry" are high on list to try.

This is a great starting place for novice picklers and the recipes will likely be interesting most people that enjoy cooking and "kitchen craft".

Highly Recommended!

CFH

Note: I was provided a copy for review by the publisher, but that in way influences my rating or comments.
4 internautes sur 5 ont trouvé ce commentaire utile 
Great book to have in the kitchen 7 août 2012
Par Amazon Customer - Publié sur Amazon.com
Format: Broché Achat vérifié
I loved all the recipes. From simple old fashioned recipes like Dill Pickles and Sauerkraut to the unusual ones like Chilly Dilly Beans and Peach Ginger Chutney its in there! Plus, with all the tips and helpful information in specific subjects, like fermentation, how could I fail to make a great pickle! This is a great book to have in the kitchen. With super suggestions for something else to do with all our garden harvest items.
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