Cured Meat, Smoked Fish & Pickled Eggs
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A01=Karen Solomon
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Author_Karen Solomon
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Category1=Non-Fiction
Category=WBHS
Category=WBTB
Category=WBW
COP=United States
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food preservation techniques
how to pickle vegetables
how to preserve cheese
how to preserve eggs
how to preserve fish
how to preserve meat
how to preserve tofu
how to smoke fish
Language_English
PA=Available
paleo recipes
Price_€10 to €20
PS=Active
softlaunch
Product details
- ISBN 9781612129037
- Weight: 540g
- Dimensions: 176 x 226mm
- Publication Date: 10 Jul 2018
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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.
