Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

The Roughwood Book of Pickling: Homestyle Recipes for Chutneys, Pickles, Relishes, Salsas and Vinegar Infusions

William Woys Weaver

4.5/5 ( ratings)

Four-time IACP award winner William Woys Weaver brings bold flavors, global influences, heirloom prestige, and a master gardener's expertise to one of today's hottest culinary trends.

Including Indian-style chutneys, Latin American aj�s and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles--The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver's accessible instructions, experienced voice, and global palate.

Chapters are arranged for the cook into Hot and Spicy, Salty and Fermented, and Sweet and Sour, with an additional section for versatile vinegar infusions.

Pages: 208

Format: Hardcover

Publisher: Universe Publishing(NY)

Release: September 10, 2019

ISBN: 0789336782

ISBN 13: 9780789336781

The Roughwood Book of Pickling: Homestyle Recipes for Chutneys, Pickles, Relishes, Salsas and Vinegar Infusions

William Woys Weaver

4.5/5 ( ratings)

Four-time IACP award winner William Woys Weaver brings bold flavors, global influences, heirloom prestige, and a master gardener's expertise to one of today's hottest culinary trends.

Including Indian-style chutneys, Latin American aj�s and salsas, and Japanese-style recipes alongside European and traditional Pennsylvania Dutch pickles--The Roughwood Book of Pickling offers creative and inspiring recipes for heirloom produce. Canning and preserving grows organically from the kitchen garden, greenmarket, and CSA movement, reflecting the growing priority to know exactly where our food comes from. Beginners and experts alike can learn from Weaver's accessible instructions, experienced voice, and global palate.

Chapters are arranged for the cook into Hot and Spicy, Salty and Fermented, and Sweet and Sour, with an additional section for versatile vinegar infusions.

Pages: 208

Format: Hardcover

Publisher: Universe Publishing(NY)

Release: September 10, 2019

ISBN: 0789336782

ISBN 13: 9780789336781

More books from William Woys Weaver

Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History

4.2/5 ( ratings)

100 Vegetables and Where They Came From

3.9/5 ( ratings)

The Bean Bible: A Legumaniac's Guide To Lentils, Peas, And Every Edible Bean On The Planet!

3.6/5 ( ratings)

Culinary Ephemera

3.3/5 ( ratings)

Pennsylvania Dutch Country Cooking

3.7/5 ( ratings)

As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine

3.8/5 ( ratings)

Country Scrapple: An American Tradition

Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways

Encyclopedia of Food and Culture: 3 Volume Set

4.6/5 ( ratings)

Dutch Treats: Heirloom Recipes from Farmhouse Kitchens

3.1/5 ( ratings)

Christmas in Pennsylvania

4.3/5 ( ratings)

Pennsylvania Trail of History Cookbook

4.3/5 ( ratings)

Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past

4.3/5 ( ratings)

Rate this book!

Write a review?