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

Cured Meat, Smoked Fish & Pickled Eggs : Recipes and Techniques for Preserving Protein-Packed Foods - image 1 of 1

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
Format: Paperback
Publisher: Workman Pub Co
Author: Karen Solomon
Language: English
Street Date: July 10, 2018
TCIN: 53508495
UPC: 9781612129037
Item Number (DPCI): 248-75-8351
$13.36
MSRPReg: $19.95 Save $6.59 (33% off)

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