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Cured Meat, Smoked Fish, and Pickled Eggs: Recipes and Techniques for Preserving Protein Packed Foods

by Karen Solomon
Cured Meat, Smoked Fish, and Pickled Eggs: Recipes and Techniques for Preserving Protein Packed Foods

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  • Synopses & Reviews

ISBN13: 9781612129037
ISBN10: 161212903X
Condition: Like New


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Synopses & Reviews

Publisher Comments

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!).

Review

“Karen Solomon's wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can’t wait to dig in!” Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking

Review

“This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins.” Marisa McClellan, creator of Food in Jars

Review

“This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques.” Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods

About the Author

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.

5 2

What Our Readers Are Saying

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Average customer rating 5 (2 comments)

`
Becky , August 01, 2018
I am beyond excited to get in to the guts of this book. Just based on the description and cover, it's sure to be an oft-pulled fave on my bookshelf.

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NettieV , August 01, 2018
Very excited to learn more about preserving foods, especially while using our smokehouse

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Product Details

ISBN:
9781612129037
Binding:
Trade Paperback
Publication date:
07/10/2018
Publisher:
WORKMAN PUBLISHING CO INC
Pages:
200
Height:
9.00 in
Width:
7.00 in
Author:
Karen Solomon

Ships free on qualified orders.
Add to Cart
$11.98
List Price:$19.95
Used Trade Paperback
Ships in 1 to 3 days
Add to Wishlist
QtyStore
3Burnside
2Cedar Hills
1Hawthorne
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