Books about Pickled from Amazon.com

Growing old is great fun when you keep your sense of humor and never forget the wonder and energy of childhood Let's Get Pickled!, the latest collection of Pickles cartoons, feeds on unconditional love¿of pets, old friends, and, of course, family¿to provide zinger-filled humor.

Earl and Opal, a wise-but-spunky loving couple, have been married for 50-plus years. The Pickles' 30-something remarried daughter and her son round out this sweet intergenerational comic that appeals to both sexes and all age groups.

Pickles appears in almost 500 newspapers and has steadily grown in popularity since its debut 16 years ago. Readers nationwide turn to the strip again and again for its good-natured wit and wry humor..
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As its loyal fans will gladly tell you, Pickles has been a zinger-filled, laugh-out-loud gem since it debuted in 1990. Over the last decade, it's steadily climbed in popularity, and today appears in over 400 papers worldwide Now Andrews McMeel Publishing is releasing its first-ever collection of the strip that Milwaukee Journal-Sentinel readers voted as their overwhelming favorite comic, spanning all sexes and age groups.Still Pickled After All These Years collects recent strips from the sweet intergenerational comic that alternates point of view between an older married couple, a 30-something married couple, and a their son. The strip centers on Earl and Opal Pickles, who have been married over 50 years but inject plenty of spunk and insight into everything they do. Whether they're taking a wry but sympathetic glance at their divorced daughter Sylvia, laughing at their faithful but feckless canine, Roscoe, marveling at their dictatorial feline, Muffin, or just commenting on the little things in life, Earl and Opal's good-natured wit and dry humor is brilliantly on target.Pickles is about growing old and keeping your sense of humor but never forgetting what it's like to be a child. The strip's inaugural AMP collection, Still Pickled After All These Years, encapsulates the importance of staying close to those who bring you the most joy and reminds everyone from teens to seniors about the incalculable value of the unconditional love of pets, family, and friends..
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Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.

The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but Quick & Easy Tsukemono makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.
Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike..
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The natural history museum is a place where the line between "high" and "low" culture effectively vanishes--where our awe of nature, our taste for the bizarre, and our thirst for knowledge all blend happily together. But as Stephen Asma shows in Stuffed Animals and Pickled Heads, there is more going on in these great institutions than just smart fun.
Asma takes us on a wide-ranging tour of natural history museums in New York and Chicago, London and Paris, interviewing curators, scientists, and exhibit designers, and providing a wealth of fascinating observations. We learn how the first museums were little more than high-toned side shows, with such garish exhibits as the pickled head of Peter the Great's lover. In contrast, today's museums are hot-beds of serious science, funding major research in such fields as anthropology and archaeology.
"Rich in detail, lucid explanation, telling anecdotes, and fascinating characters.... Asma has rendered a fascinating and credible account of how natural history museums are conceived and presented. It's the kind of book that will not only engage a wide and diverse readership, but it should, best of all, send them flocking to see how we look at nature and ourselves in those fabulous legacies of the curiosity cabinet."--The Boston Herald..
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With the wide array of pickles already available on grocery store shelves, why would anyone bother with a preservation method most associated with our grandmothers? Simple: "Homemade pickles taste better!" In Pickled, author Lucy Norris collects more than 80 recipes of astonishing variety - simple to complex, some of which are ready to eat within 24 hours. And the recipe titles are as inviting as the stories that accompany them: Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, Green Mango Chit-chi-rias, and Good Mother's Salty Duck Egg. Asian pickles and Indian chutneys are found here, along with traditional American chow-chow and bread-and-butter pickles. Sprinkled throughout are the family stories and historical photos behind each recipe. With the continued proliferation of home vegetable gardens and local farmer's markets, a whole new generation is faced with the question of what to do with a bumper crop of cucumbers...or green beans...or carrots...or cabbage. Lucy Norris offers a tried and true selection of recipes perfect for beginning new family traditions..
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Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. From the team behind the wildly popular Thrill of the Grill comes Quick Pickles: Easy Recipes with Big Flavor. Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Great, healthy snacks-think of them as the salsa of the new millennium-they'll keep for several weeks in the refrigerator (although, once tasted, they are impossible to resist). How about some Old-Fashioned Bread & Butter Pickles, the newly popular Korean kimchee, or something more unusual like Mango Pickles with Scorched Mustard Seeds? With handy tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there's more than a peck of pickles in this tangy collection..
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It's another case of meals, mayhem and murder in Pennsylvania's Dutch country! Magdalena Yoder's finally getting married, but this special affair is quickly spoiling. The cook preparing the wedding feast has found a corpse in a barrel of sauerkraut--the cousin of Magdalena's bridegroom, a woman reported missing for two decades. And when Magdalena takes it upon herself to find the killer, she soon discovers that one of the key suspects is none other than her beloved! ..
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We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken.

From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

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