Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond - Karen Solomon

**Thank you Ten Speed Press and Netgalley for providing this in exchange for an honest review**

This is an excellent book for a pickling novice. I had never pickled anything in my life, and I'm happy to say, the two recipes I've made so far have turned out great. I chose to try the Cucumber Arame Pickles and "Wasabi" Pickled Carrots. Both have very few ingredients and very short sit times. I planned on my first few attempts at pickling to be fails. I wanted to use recipes that would be easy to make a couple times until I got it right. They both came out great the first time.

Solomon writing is wonderful. So many cookbooks have that text book feel to them. Solomon's personality made this a joy to read. Her instructions are easy to follow and many of the ingredients she used can be found at your local grocery store. This book covers recipes from China, India, Japan, Korea, and Southeast Asia. Each selection starts with a introduction to the region's pickle basics and explains when and how to serve the dish. The end of the book provides a helpful glossary and measurement conversion chart.

My only real complaint is the lack of pictures. I would have liked to see a picture of each finished recipe. On average you get a picture every 2 to 3 recipes.