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Cured Meat, Smoked Fish & Pickled Eggs : Recipes and Techniques for Preserving Protein-Packed Foods
About this item
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!).
Number of Pages: 189
Genre: Cooking + Food + Wine
Publisher: Workman Pub Co
Author: Karen Solomon
Street Date: July 10, 2018
Item Number (DPCI): 248-75-8351
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