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and Trigg Brown
with their intriguing combinations of flavors and aromas
more creative cook from Molly Baz
as he likes to say
liquid nitrogen
Pickles: A Global History (Jan Davidson) Knoxville and Trigg BrownFrom the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europes sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetablespickles by another namemeans that today, in the early twenty first century, we are seeing a renaissance in the making and consumption of pickles. Across
