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Learn to COOK - The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
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List Price: $19.95
Our Price: $13.57
Your Save: $ 6.38 ( 32% )
Availability: In stock soon. Order now to get in line. First come, first served.
Manufacturer: Harvard Common Press
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.42
EAN: 9781558321335
ISBN: 1558321330
Label: Harvard Common Press
Manufacturer: Harvard Common Press
Number Of Items: 1
Number Of Pages: 368
Publication Date: 1999-10
Publisher: Harvard Common Press
Studio: Harvard Common Press
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Editorial Reviews:
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Turn the colors and flavors of the harvest into a year-round delight.
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Spotlight customer reviews:
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Customer Rating:
Summary: One of my stand-by's
Comment: This has to be my favorite book on pickling. Great recipes, and cute anecdotes. Irreplaceable!
Customer Rating: 
Summary: I sent it back
Comment: When I read the recipe for pickled beaver tail, I knew this collection was out of my league. There are so many great books on this subject that are more engaging and more inspiring - that this one deserves to age right where it is before commanding space on your pantry book shelf. I was so captivated by Mary Dragan's Well Preserved that I can't help suggesting it here as a better alternative. If you want recipes for chutneys, preserves and much better pickles that's where you'll find them.
Customer Rating:
Summary: Joy of Pickling
Comment: Excellent resource for anyone new or already knowledgeable about pickling. All recipes are well written with some being as quick as 20 min. to others requiring an hour or so, depending on preparation.
Customer Rating:
Summary: The most exhaustive treatment of pickles you can buy...
Comment: If "Making Sauerkraut and Pickled Vegetables at Home" is an introductory guide, think of "The Joy of Pickling" as the definitive handbook of pickles and pickling.
The book starts out with a 30 page primer on the art and science of pickling. All of the mysteries of pickling methods are revealed here. This chapter alone is worth the price of the book, but there is so much more.
The next chapter is 44 pages devoted to the healthiest of all pickles, the lactic-fermented vegetable. Cucumbers are here, as you would suspect, as are radishes, turnips, cucumber kimchi, mustard greens, cherry tomatoes, apples, bean sprouts, and a Turkish mixed-pickle.
On page 63 is one of many education side-bar articles. This one is about "the perfect pickle pot". An old Chinese design with a built in airlock. You can expect this sort of educational experience all the way through the book. I have never before seen a recipe book as a "page turner" before picking this up.
There is a section on "fresh" pickles. These are pickles that are not fermented but instead are preserved with vinegar. This topic is exhausted with nearly 100 pages of recipes and insight.
Next up is my favorite section. Cabbages! I have long been a fan of kimchi but it is so expensive at the local grocery. Now I make it by the gallon. (For which my wife is thankful of the walk-in pantry.) There are also German sauerkraut recipes, Chinese sour cabbage, in fact, more versions of pickled cabbage than I ever knew existed, and I have loved every one of them.
Now it may sound like a lot to cram into a single book, but to be honest, there are six sections I haven't even covered.
Chapter 5 is devoted to pickles from the far east.
Chapter 6 is a collection of sweet pickles.
Chapter 7 serves your instant gratification for quick pickles. (Two days or less)
Chapter 8 "Freezer Pickles" Pickles without heat or fuss.
Chapter 9 Chutneys, salsas, and relishes.
Chapter 10 Pickles meat, fish and eggs.
While I myself am partial to the fermented pickles, I have to say that this book is a wonderful resource for all types of pickles. If you make pickles, this book should certainly be in your pantry, right next to your pickling crock!
Customer Rating:
Summary: Truely a good cookbook!
Comment: I was kind of a newbie at canning when I bought this book. I had only tried it 2 or 3 times before I got this book. It seemed to be a rather confusing and frustrating process. I read some of the other cookbooks aimed at veterans and was just confused. They would say things such as "adjust the jar rings"--I'm thinking "adjust from what, to what?". This author is kind enough to be clear. She says something like: "screw on the jar rings until they are tight, but not as tight as they could be if you apply force". Now that makes sense to me. I've made a few recipes from this book now. The instructions are very clear, and all of the things I made have turned out perfect. And while I love the canning recipes, I REALLY love the section on freezer pickles. I get rave reviews every time I bring the Lime-Mint Freezer Pickles to an event, and they couldn't be easier to make. And for the advanced picklers out there, this book has plenty of really interesting, unique recipes to try. I highly recommend this book for all skill levels!
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