Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes for Preserving Protein-Packed Foods (Paperback)

Jerky is a popular and delicious way to add protein to your diet - but all the artisanal varieties showcasing locally raised meats and specialty flavours mean purchasing it can get expensive. 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 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!).

General

Imprint:	Storey Publishing LLC
Country of origin:	United States
Release date:	July 2018
Authors:	Karen Solomon
Dimensions:	229 x 178 x 13mm (L x W x T)
Format:	Paperback
Pages:	224
ISBN-13:	978-1-61212-903-7
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > Health & wholefood cookery > Cookery for specific diets & conditions Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game Books > Food & Drink > General cookery > Preserving > General Books > Food & Drink > Health & wholefood cookery > Cookery for specific diets & conditions
LSN:	1-61212-903-X
Barcode:	9781612129037

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