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Workman Publishing Cured Meat, Smoked Fish & Pickle Cook Book
SKU:
2090055
UPC:
9781612129037
$19.95
Recipes & Techniques for Preserving Protein-Packed Foods By Karen Solomon
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!).
Specifications
- Author: Karen Solomon
- Publication Date: July 10, 2018
- Number of Pages: 200
- Format: Hardcover
Recipes & Techniques for Preserving Protein-Packed Foods By Karen Solomon
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!).
Specifications
- Author: Karen Solomon
- Publication Date: July 10, 2018
- Number of Pages: 200
- Format: Hardcover
