Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes For Preserving Protein-packed Foods
By:
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
- 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!).
- Copyright:
- 2018
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 224 Pages
- ISBN-13:
- 9781612129044
- Publisher:
- Storey Publishing, LLC
- Date of Addition:
- 06/30/22
- Copyrighted By:
- Karen Solomon.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.