000			01768cam a22002777a 4500
001			15688327
003			OSt
005			20150831110435.0
008			131106s2014 gw a 000 0 eng d
015			_aGBB403998 _2bnb
016	7		_a016598774 _2Uk
020			_a9783848006786 (hbk.)
020			_a3848006782 (hbk.)
035			_a(OCoLC)868084076
035			_a(Nz-Kotui)2408576
040			_aUKMGB _beng _cUKMGB _dOCLCO _dOCLCF
082	0	4	_a641.462 _223
100	1		_aBojs, Karin, _eauthor.
245	1	4	_aThe pickling handbook : _bhomemade recipes to enjoy all year round / _cKarin Bojs.
263			_a201403
300			_ap. cm.
520			_aPickling is one of the oldest and easiest methods of preserving vegetables. Many of us remember the savor of home-made pickles from grandma s garden and huge steaming pots and delicious pickles eaten all year round. Home pickling is back to trend, as the desire to know where and how foods are prepared increases. This book provides an insight into the traditional techniques and local delicacies, such as the Korean kimchi and the Balkan sarma, as well as the universal classics (cucumbers, beetroots, cabbage). With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, it distils the knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to taste. You will learn more about the nutritional benefits of pickles and their richness in vitamins. Richly illustrated and with a comprehensive and exciting recipe list, this is the perfect sourcebook for every cook who wishes to rediscover pickles.
650		0	_aCanning and preserving.
650		7	_aCanning and preserving. _2fast
942			_2ddc _cNONFIC
999			_c34947 _d34947