Author: Eli Horowitz
Publisher: Macmillan
ISBN: 0374535817
Category : Fiction
Languages : en
Pages : 225
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Book Description
"A pithy parable of prison breaks, performance anxiety, and pickled vegetables -- and a publication complete with app, 3D printing, and more"--
Author: Eli Horowitz
Publisher: FSG Originals
ISBN: 0374714223
Category : Fiction
Languages : en
Pages : 224
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Book Description
“The Pickle Index is full of life and everything else—it’s rowdy and sweaty and heartbreaking, and by heartbreaking I mean funny, and by funny I mean laugh-until-you’re-exhausted-and-leaking-and-hungry.” —Miranda July Zloty Kornblatt is the hapless ringmaster of an even more hapless circus troupe. But one fateful night, Zloty makes a mistake: he accidentally makes his audience laugh. Here on the outskirts of Burford—where both the cuisine and the economy, such as they are, are highly dependent on pickled vegetables—laughter is a rare occasion. It draws the immediate attention of the local bureaucracy, and by morning Zloty has been branded an instigator, conspirator, and fomentor sentenced to death or worse. His only hope lies with his dysfunctional troupe—a morose contortionist, a strongman who’d rather be miming, a lion tamer paired with an elderly dog—a ragged band of misfits and failures who must somehow spring Zloty from his cell at the top of the Confinement Needle. Their arcane skills become strangely useful, and unlikely success follows unlikely success. Until, suddenly, the successes end—leaving only Flora Bialy, Zloty’s understudy and our shy narrator, to save the day. Punctuated with evocative woodcuts by Ian Huebert, Eli Horowitz's The Pickle Index is a fast-moving fable, full of deadpan humor and absurd twists—and an innovative, exhilarating storytelling experience.
Author: Jan Davison
Publisher: Reaktion Books
ISBN: 1780239599
Category : Cooking
Languages : en
Pages : 176
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Book Description
From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe’s sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetables—pickles by another name—means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles. Across continents and throughout history, humans have relied upon pickling to preserve foods and add to their flavor. Both a cherished food of the elite and a staple of the masses, pickles have also acquired new significance in our health-conscious times: traditionally fermented pickles are probiotic and said to possess anti-aging and anti-cancer properties, while pickle juice is believed to prevent muscle cramps in athletes and reduce sugar spikes in diabetics. Nota bene: It also cures hangovers. In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations’ brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison’s book shows us how pickles have been omnipresent in humanity’s common quest not only to preserve foods, but to create them—with relish.
Author: Eli Horowitz
Publisher: FSG Originals
ISBN: 0374710945
Category : Fiction
Languages : en
Pages : 528
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Book Description
A generation of children forced to live without words. It begins as a statistical oddity: a spike in children born with acute speech delays. Physically normal in every way, these children never speak and do not respond to speech; they don't learn to read, don't learn to write. As the number of cases grows to an epidemic level, theories spread. Maybe it's related to a popular antidepressant; maybe it's environmental. Or maybe these children have special skills all their own. The Silent History unfolds in a series of brief testimonials from parents, teachers, friends, doctors, cult leaders, profiteers, and impostors (everyone except, of course, the children themselves), documenting the growth of the so-called silent community into an elusive, enigmatic force in itself—alluring to some, threatening to others. Both a bold storytelling experiment and a propulsive reading experience, Eli Horowitz, Matthew Derby, and Kevin Moffett's The Silent History is at once thrilling, timely, and timeless.
Author: Usha R Prabakaran
Publisher: Pebble Green Publications
ISBN:
Category : Cooking
Languages : en
Pages : 347
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Book Description
Usha's Pickle Digest is not a fancy coffee-table book on pickling. It demolishes the myth that pickling is difficult, cumbersome and time consuming. In simple and straight-forward language, Usha presents 1000 mouth-watering pickle delicacies on a variety of vegetables and fruits, guaranteed to make even the connoisseur marvel. The author demonstrates that the fascinating world of Indian pickling is rich in variety and sophistication, and is in a class of its own. This book of 1000 usual and unusual pickle recipes, covers the whole gamut of the Indian pickling repertoire. The recipes have been adapted to suit various pilates without sacrificing authenticity.
Author: Jarden Home Brands
Publisher: Time Inc. Books
ISBN: 0848747666
Category : Cooking
Languages : en
Pages : 320
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Book Description
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Tested for quality and safety, recipes range from much-loved classics—Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles—to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.
Author: Tarla Dalal
Publisher: Sanjay & Co
ISBN: 9788186469545
Category : Cooking
Languages : en
Pages : 120
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Book Description
Every Indian Is Familiar With The Popular Achaar-Paratha Combination. This Book Includes Not Only The Traditional Recipes Which I Learned From My Mother But Also Contemporary Ones Like Oil Free Achaar
Author: Timothy Dexter
Publisher:
ISBN:
Category : Newburyport (Mass.)
Languages : en
Pages : 44
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Book Description
Author: Scott Morse
Publisher: Scholastic Inc.
ISBN: 0545356121
Category : Juvenile Fiction
Languages : en
Pages : 131
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Book Description
The adventures of the Magic Pickle continue as he fights the food fight against a brotherhood of evil fruits and vegetables who are plotting to take over the world! Meet the Magic Pickle, a flying kosher dill secret weapon, created in a government lab under the floor of Jo Jo Wigman's bedroom. He's here to save the world from The Brotherhood of Evil Produce who are threatening to take over the planet!
Author: Andrea Chesman
Publisher: Storey Publishing, LLC
ISBN: 1603428909
Category : Cooking
Languages : en
Pages : 305
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Book Description
Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
