Quick Pickles: Easy Recipes with Big Flavour

Description

We all remember pickling as a labor-intensive chore we had to do to preserve the over abundance of cucumbers that gardens always seem to produce. The authors of Pickles have changed all that. They have developed recipes to safely preserve almost anything from your garden. Designed to be eaten within a few weeks, they can be made from an amazing variety of ingredients: from classic cucumbers or squash to the unusual Balsamic Pickled Peaches or Mango Pickle with Scorched Mustard Seeds, these are anything but ordinary. Recipes for Kim Chee or Japanese Soy-Pressed Pickled Carrots and Radishes give the book an international flavor. Included is a history of pickles as well as tips and tricks to make your own fool-proof pickles right at home.

Chris Schlesinger is the chef/owner of the East Coast Grill and Raw Bar in Cambridge, Massachusetts and the Back Eddy in Westport, Massachusetts. Hewas the 1996 winner of the James Beard Award for Best Chef in New England. John Willoughby is the Senior Editor of "Cooks Illustrated" magazine, a regular contributor to most major food magazines, and teaches a graduate-level course in food writing at the Radcliffe Seminars at Harvard University. For the past six years Chris and John, who both live in Cambridge, Massachusetts, have written a monthly feature for the Dining section of the New York "Times". Dan George, an attorney who lives in Westport, Massachusetts, is a caterer and the official Pickle Chef at the Back Eddy restaurant.