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In the Green Kitchen



Pub. Date:
Clarkson Potter
List Price: $30.00

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What version or edition is this?
This is the edition with a publication date of 4/6/2010.
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.


From the bestselling cookbook author, celebrated chef, and champion of the sustainable food movement comes an indispensable resource for cooks of all levels, featuring 30 basic cooking techniques and corresponding recipes. Color photos throughout.


David Chang's Salt & Sugar Pickles
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are
still vibrant and crunchy.
3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.

In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

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