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    Pick a Pickle

    50 Recipes for Pickles, Relishes, and Fermented Snacks: A Cookbook

    Author Hugh Acheson
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    Other Formats (Novelty Book)
    $15.99 US
    Clarkson Potter/Ten Speed | Potter Style
    3.5"W x 7.9"H x 0.77"D   | 11 oz | 40 per carton
    On sale Mar 25, 2014 | 104 Pages | 9780770434649
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    From Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.

    Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!
    © Emily B. Hall
    Hugh Acheson is the chef/partner of the restaurants Five & Ten, Empire State South, and By George in Athens and Atlanta, Georgia. He is winner of two James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and has appeared on Bravo’s Top Chef as a judge. Hugh is the author of The Broad Fork, A New Turn in the South, Pick a Pickle, The Chef and the Slow Cooker, and Sous Vide. View titles by Hugh Acheson

    About

    From Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.

    Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!

    Author

    © Emily B. Hall
    Hugh Acheson is the chef/partner of the restaurants Five & Ten, Empire State South, and By George in Athens and Atlanta, Georgia. He is winner of two James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and has appeared on Bravo’s Top Chef as a judge. Hugh is the author of The Broad Fork, A New Turn in the South, Pick a Pickle, The Chef and the Slow Cooker, and Sous Vide. View titles by Hugh Acheson

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