I love asian pickled treats. I travel a lot and I search out restaurants and shops with pickled goodies, and books to delight in. Here is a book that focuses on all these delicious asian wonders. The book covers Japan, Korea, China, India and Southeast Asia. I have not found a book so diverse before, it has everything. The recipes seem easy to follow, the ingredients found in most stores.
I started out with the first recipe from Japan the miso pickle. Simple easy to follow direction that turned out fabulous. I have plans to make the wasabi carrots this week. The other countries are very interesting too. I do make a lot of Korean pickles already at home so I didn't get much from that section but it was written very well with well developed flavors.
I collect good fermentation, pickling books and this one now sits on my shelf with many sticky tabs marking recipes that we plan on making. I would recommend this as a good asian style pickle book, you really do get all the major and a few lessor known recipes. ( )

It's more than just cabbage kimchi or the ginger on the side of the sushi plate.
Can't wait to try the Stuffed Cucumber Kimchi!!

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received a free copy through Blogging for Book for an honest review ( )

This book is a feast for the eyes as well as the mouth. The photography really invites you to jump in and try the terrific recipes. Organized by region, I was easily able to find the Japanese pickles we fell in love with while traveling there. Each country has its own basic techniques described to help those who like to experiment on their own. The glossary, resources and index make it easy to access the information and to expand on what is offered. I think Karen Solomon has hit a home run with this one. ( )

...pickle lovers rejoice!

I have collected several books that give recipes for Asian pickles.
Apart from the varieties of kim chi that I adore, one of my favourite pickles has always been Chinese lemon and lime pickles. I use the lemon pickle with a very tasty Charmaine Solomon (who is my major go to resource and is listed in the bibliography) Sri Lankan Beef Smoore recipe. I have made those pickles and given them away as presents to people who appreciate such things, including my butcher who is constantly experimenting.

Karen Solomon's recipe is slightly different to the one I have used and I am interested in how it will turn out and how I like this different approach from the one I normally use. How will it taste?. Roll on enough time for the steeping process.
What I like about this book is Solomon's commitment to using 'all the pots and pans in your cupboard', and no obscure ingredients if possible. In the rare case that this happens she has provided an online source.

If you look at her other works you see that she has published single books on pickles of all the areas listed in this offering. Certainly the photographs used in these past single issues have also been used in this latest book. It would seem this is a compilation of those other 4 books. I can't judge if there is new content added.

The list of pickles is exhaustive. Certainly a book for the aficionado or the rank beginner, or like me the in between.
A great addition to the kitchen! and a great little present for like minded friends.

A NetGalley ARC ( )