Cured Meat, Smoked Fish & Pickled Eggs
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Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
Karen Solomon is a food preservation teacher and food writer whose cookbooks include Cured Meat, Smoked Fish & Pickled Eggs; Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves; Jam It, Pickle It, Cure It; as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men’s Health, Every Day with Rachael Ray, and Yoga Journal and on Food52. She lives in San Francisco.
| SKU | Unavailable |
| ISBN 13 | 9781612129037 |
| ISBN 10 | 161212903X |
| Title | Cured Meat, Smoked Fish & Pickled Eggs |
| Author | Karen Solomon |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Workman Publishing |
| Year published | 2018-07-10 |
| Number of pages | 200 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |