Asian pickles sweet, sour, salty, cured, and fermented preserves from Japan, Korea, China, India, and beyond /
"A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well...
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| Format: | Book |
| Language: | English |
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Berkeley :
Ten Speed Press,
[2014]
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| Edition: | First edition. |
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