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These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.

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"Here is a good basic introduction to pickling."
Booklist
"Here is a good basic introduction to pickling."
Oregonian
"Interesting Chinese plum sauce and rhubarb chutney will arouse the most languid of taste buds. A good selection for the harvest season."

On Sale: Jan 7, 1997
Page Count: 160 pages
Publisher: Storey
ISBN-13: 9781603427333

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Andrea Chesman

About the Author

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.

Michael Ruhlman is the author of The Elements of Cooking, The Soul of a Chef, and The Making of a Chef: Mastering Heat at the Culinary Institute of America, among others.

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Andrea Chesman

About the Author