Tag Archives: Pickles

Laurence and Gilles Laurendon et al. – From Scratch.


From Scratch:  An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More – Laurence and Gilles Laurendon, Catherine Quevremont, and Cathy Ytak (2014, Lark, Sterling Publishing, New York)

This is one of those cookbooks that I knew I must have as soon as I cracked it open.  It’s beautiful, for one, but it’s not just the photographs – it’s also in the way the recipes are presented, even right down to the fonts, which are fancy but easy on the eyes.  Of course, it’s all about the recipes, however – and these are right up my alley.  I’ve wanted to try making my own soft cheeses for some time now, and the mascarpone recipe is first up for me.  I can’t believe how easy this looks!  And forget how intimidating making brioche seems – it IS possible with the recipes in From Scratch.  You want to make beef, vegetable, or chicken bouillon?  Can do.  What about grow your own sprouts?  Yep.  Make the perfect lemon curd?  Infused butters, compound oils?  Fresh pasta?  Garlic bread?  It’s all here, and more.   A must-have compilation for the home cook.

Karen Solomon – Asian Pickles.


Asian Pickles:  Sweet, Sour, Salty, Cured, and Fermented Preserves – Karen Solomon (2014, Ten Speed Press, California)

The first thing you notice about this collection of recipes is the stellar photography, which guarantees this book’s eye candy status for anyone interested in Asian cuisine and any form of pickling.  Divided into sections based on Japanese, Korean, Chinese, Indian, and Southeast Asian styles and traditions, Solomon offers up a huge selection of delectable stand-alones or accompaniments to rice, noodles, sushi, soup, and other mains.  Standouts include:  Pickled Shiso Leaves and Shiso Vinegar (you should see the colour of this one!), Pickled Asian Pear with Lemon, South Indian Coconut and Cilantro Chutney, Pickled Chiles with Lime, and Green Mango Pickle, as well as the expected kimchi, of which there are some interesting variations.  Ones I’m Going to Try:  Pickled Garlic (Manul Changachi), and Congee, which Solomon recommends as the “perfect pickle vehicle.”