Cured Meat, Smoked Fish & Pickled Eggs

$19.95

Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods

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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!).

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Book details

Price: $19.95
Other formats: Product
Size: 7.06 x 9
Pages: 200
Format: Paperback / softback
ISBN: 9781612129037

Karen Solomon

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… See Bio

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Featured Reviews

This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques.

Jeffrey Yoskowitzcoauthor of The Gefilte Manifesto: New Recipes for Old World Jewish Foods
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 Goldsteinfounding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking
This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins.

Marisa McClellancreator of Food in Jars

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