Pickled Delicacies: In Vinegar, Oil, and Alcohol, by Eva Aufreiter, Bernadette Baumgartner, Birgit Hauer, Christine Mahringer-Eder
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Pickled Delicacies: In Vinegar, Oil, and Alcohol, by Eva Aufreiter, Bernadette Baumgartner, Birgit Hauer, Christine Mahringer-Eder
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If you enjoy experimental cooking, take the first steps to becoming a master pickler by diving into this world of pickled delicacies. Experts have compiled 174 recipes with instructions for pickling fruit, vegetables, mushrooms, eggs, fish, cheese, and more in numerous types of alcohol, vinegar, and oil as well as sweet syrups, savory salts, and other seasonings. Clementines in whiskey, pickled radishes, curry pears, goat cheese provençal, and eggplants in syrup are just a handful of delicious concoctions to indulge in or give away as gifts. Detailed ingredients, essential prep work (blanching, steaming, and filtering), and storage tips are included with the recipes, which are written to be followed with ease. But do not feel obliged to conform―part of the fun is discovering new techniques and surprising yourself with the results. A glossary with all the pickling vocabulary you’ll ever need introduces you to this colorful culinary niche.
Pickled Delicacies: In Vinegar, Oil, and Alcohol, by Eva Aufreiter, Bernadette Baumgartner, Birgit Hauer, Christine Mahringer-Eder- Amazon Sales Rank: #3248510 in Books
- Published on: 2015-11-24
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x .70" w x 6.30" l, 1.25 pounds
- Binding: Hardcover
- 128 pages
About the Author The authors have enjoyed years of pickling using various methods and ingredients. This work is a culmination of their passion for pickling.
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Most helpful customer reviews
1 of 1 people found the following review helpful. No safety messages By Anonymouse In the years I have been a NetGalley reviewer I have looked at a lot of Schiffer cooking and craft books and they never fail to disappoint. Whether it is with color choices, fonts, or content, the editors at Schiffer don't seem to be able to pull modern book design together.Pickled Delicacies is set in Helvetica Narrow, making it hard to read. The "how to" photographs are in a different color palate from the graphics. The translations of the recipes from the original German are flawed and the instructions are not correct. (See Pickled Artichokes, and Pickled Eggplant).The book was originally published in Austria and does not have any safety instructions about pickles in oil.There are much better sources of pickling ideas than this book. If you can find them, the old Ortho book on Canning, and the one on Pickling, have marvelous, safe recipes that will please every family.I received a review copy of "Pickled Delicacies: In Vinegar, Oil, and Alcohol" by Eva Aufreiter, Bernadette Baumgartner, Birgit Hauer, Christine Mahringer-Eder and Anna Obermayr (Schiffer) through NetGalley.com. It was published in 2008 by Leopold Stocker Verlag, Graz "Eingelegte Köstlichkeiten" and was translated from the German by Jonee Tiedemann.
1 of 1 people found the following review helpful. Some potentially dangerous recipes By Chef PW There is no safety section in a book that covers canning and oil preserving only giving cursory mentions to water bath canning (but not explaining its limitations or even the purpose).This are several potentially dangerous recipes that recommend preparations that could grow botulism (e.g. garlic oils that are not heat treated and then stored at room temp).In addition, the reader is told to experiment with the recipes with no guidelines on how to do that safely. That could be deadly advice if the reader doesn't understand important factors like ph and heat treatment (which the book doesn't even bother to explain).I reviewed this book through Netgalley.com.
0 of 0 people found the following review helpful. great By Leyla There really isn't enough of this sort of stuff happening at present, we seem to live in an instant society without a care for the future. I suppose everything is plentiful and we can eat whatever we want, when we want, even if it isn't in season.For some years there has been a "slow movement" in food where the pleasure of eating come from preparation and using our own products, whether fresh or our own preserves.This book reminds me of my mother and my grandmother preserving fruit, a reminder of the times when not much was wasted, especially since the ever present memories of the shortages during and after the Wars.This book is wonderfully presented lovely photos and very clear text, it covers oil, vinegar and alcohol and provides a wonderful aria of foods that can be preserved in this forms. All the produce are very now and all look delicious, and easy to make. At the end there are also some ways of using the products.
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