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Pickled Preserving Vegetables Fruit Roots More Pickling Recipes Lucy Norris Cookbook
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Title: Pickled
Author: Lucy Norris
Format: Hardcover w/dustjacket, 160 pages
Illustrations: Color and black and white photos (color photos by Elizabeth Watt)
Size: 9 1/2" X 6"
Publisher: Stewart, Tabori & Change, NY, 2003
ISBN: 978-1584792772
In Near Fine used condition, with a little rubbing along the top edge of the dustjacket which also shows some light scuffing.
Who doesn't love pickles? Every cuisine has its pickle, and in Pickled Lucy Norris takes readers through cucumbers and beyond, presenting a varied and tangy collection of more than 80 recipes, each one passed down in families through the generations, as a proper pickle recipe should be. Homemade pickles taste better than any store-bought brand--and they're surprisingly easy to make.
The variety is astonishing--from simple to complex, some ready to eat within 24 hours and many that don't require canning. Not only bread-and-butter pickles, and traditional Mississippi chow-chow, but also Indian chutneys, and Asian pickles, from two great pickling cuisines. Other delectable recipes include French cornichons, Haitian pikliz, and Armenian preserved lemon. And for the truly adventurous, there's Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, and Good Mother's Salty Duck Egg. Sprinkled throughout with family and historical photos, there's a story behind every pickle.
Author: Lucy Norris
Format: Hardcover w/dustjacket, 160 pages
Illustrations: Color and black and white photos (color photos by Elizabeth Watt)
Size: 9 1/2" X 6"
Publisher: Stewart, Tabori & Change, NY, 2003
ISBN: 978-1584792772
In Near Fine used condition, with a little rubbing along the top edge of the dustjacket which also shows some light scuffing.
Who doesn't love pickles? Every cuisine has its pickle, and in Pickled Lucy Norris takes readers through cucumbers and beyond, presenting a varied and tangy collection of more than 80 recipes, each one passed down in families through the generations, as a proper pickle recipe should be. Homemade pickles taste better than any store-bought brand--and they're surprisingly easy to make.
The variety is astonishing--from simple to complex, some ready to eat within 24 hours and many that don't require canning. Not only bread-and-butter pickles, and traditional Mississippi chow-chow, but also Indian chutneys, and Asian pickles, from two great pickling cuisines. Other delectable recipes include French cornichons, Haitian pikliz, and Armenian preserved lemon. And for the truly adventurous, there's Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, and Good Mother's Salty Duck Egg. Sprinkled throughout with family and historical photos, there's a story behind every pickle.
