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Grillo's Presents Pickled
100 Pickle-centric Recipes to Change Your Life
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Check link for latest rating. ( 16 ratings, 1 reviews)
Brief Description
Grillo's Presents Pickled: 100 Recipes to Brine, Fry, and Eat is a love letter to the humble, underestimated, and overlooked pickle—long relegated to the side of the plate or the supporting role of an occasional hamburger topper. With 100 exciting and delicious recipes, this cookbook is...
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Format: Hardback
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Grillo's Presents Pickled
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See moreA guide to making and enjoying pickles and pickle-oriented mains from GRILLO'S—a growing pickle brand with a devoted following
A guide to making and enjoying pickles from a growing pickle brand with a devoted following.
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Description
Grillo's Presents Pickled: 100 Recipes to Brine, Fry, and Eat is a love letter to the humble, underestimated, and overlooked pickle—long relegated to the side of the plate or the supporting role of an occasional hamburger topper. With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers and pickle fiends everywhere!
Including recipes from innovative chef and friend of Grillo's, Raphael Jacob Khutorsky (Chef Raph), this cookbook will explore the many delicious ways you can make your own Grillo's Pickles at home. Enjoy special recipes for brine and canning tips, and discover how to incorporate pickles into your favourite meals, snacks, and cocktails. With recipes like Dilly Devilish Eggs, Pickle-brined Spatchcock Chicken, and a boozy Pickleback Slush, it is an ode to the beloved and mighty pickle.
Book Details
INFORMATION
ISBN: 9781419771880
Publisher: Abrams
Format: Hardback
Date Published: 15 August 2024
Country: United States
Imprint: Abrams
Illustration: 100 black-and-white images
Audience: General / adult
DIMENSIONS
Spine width: 21.0mm
Width: 187.0mm
Height: 232.0mm
Weight: 381g
Pages: 224
About the Author
Grillo’s Pickles started in 2008 out of a hand-built, wooden pickle cart in downtown Boston. Grillo’s is a clean pickle with all garden fresh ingredients, changing the pickle game forever. Making fresh, cold pickles straight from the garden is what set Grillo’s apart from the jump.
Born in New York City to immigrant parents, Raphael Jacob Khutorsky grew up in Northern New Jersey surrounded by two hardworking parents and his grandmother, Baba Z, who taught him how to cook classic Eastern European dishes as a child. Over the next six years, Raph worked at some of the best restaurants in the country, from Rich Table and Quince in San Francisco to Gramercy Tavern and Marea in New York City. He began cooking for private clients and teamed up with his brother to launch Something Good Hospitality, a full-service culinary event agency. Raph has become a sought-after chef in the New York restaurant pop-up scene, and in 2023, Raph opened his first concept restaurant in New York City’s East Village, a stomping ground for elevated cuisine and fresh concepts.
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