Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.
For the cook or chef not content to use store-bought, pre-made jams, butters, ricotta or mayonnaise comes this handy resource – a how-to on 75 culinary craft projects. Self-appointed “food tinkerer” Karen Solomon here shares her hard-won knowledge on the best recipes for all manner of kitchen comestibles, from gravlax to peanut butter cups to good old-fashioned mayonnaise. With a firm belief in the superior value of homemade, Solomon provides alternatives for most of America’s condiment and staple favorites, along with serving and packaging recommendations, should you intend to use your lemon curd or kimchee as a gift. Not only is the result a fun and useful book, but it infects the reader with serious culinary curiosity.
In this outstanding collection of heart-healthy recipes, Tarantino re-creates marinades and flavoring pastes from all over the world and provides instructions for preparing delicious seafood, poultry, meat, vegetables and cheese--indoors and out. 190 recipes, with helpful marinading charts.
Believe it or not, salsa beats ketchup as the number 1 condiment. It's number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango.
For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 100 historical recipes.
The revised edition of this be all end all guide to making pickles, is loaded with new recipes, tips, and techniques accumulated by Ziedrich over the past decade. A meticulously detailed introductory chapter highlights the various methods of pickling (including Japanese miso and rice bean pickling), and gives a rundown of the different salts, vinegars, aromatics, and firming agents to choose from. Eschewing the cucumber pickle rut, The Joy of Pickling, also includes recipes for baby corn to eggplant, to lemon, and has an entire chapter dedicated to Cabbage pickles, like Kimchi and sauerkraut. It also includes a section on hot and sweet chutneys, and salsas, and a final chapter focused on pickled meats, fish, and eggs.