Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves by Karen Solomon
This is a beautiful book with many gorgeous photos. The recipes are divided into different geographic areas including Japan, Korea. China, India and Southeast Asia. There is also a glossary, resources and an index as well as a bit about the author. Each section begins with basic information about the recipes.
The recipes are written for non-Asian cooks and seem easy to follow. The ingredients are fairly simple and most can be found at our grocery store or local Asian market. The author also gives some URLs for purchasing items online. There is a lot of information about how to serve each one and what to serve it with. Anyone, no matter how much or how little pickling experience they have, should find this book easy to follow. I have watched whole leaf Kimchi being made and now I look forward to trying it myself.
I received this book for free from the publisher’s Blogging for Books program in exchange for this review.