Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods
Product Number: EB00712457
Released: Jul 10, 2018
Business Term: Purchase
ISBN: #9781612129044
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Description

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!). This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

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Author(s): Karen Solomon
Genre: Cooking, Self Help
Original Publish Date: Jul 10, 2018

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