THE ROUGHWOOD BOOK OF PICKLING (anglais)

100 recettes de pickles, chutneys, salsas... issues du monde.

Le livre est composé de 4 chapitres : Hot and spicy : green tomato chutney with nigella, pepper sherry, aji de huacatay..., Salty or fermented : crock pickles with dill and garlic, lemon-brined carrots, salt-cured shiso blossoms..., Sweet and sour : japanese-style sweet and sour plums, louisiana-style pickled pumpkin with chayote, sweet and sour plums..., Vinegar infusions : red shiso vinegar, huacatay vinegar...