Cured meat, smoked fish & pickled eggs
recipes and techniques for preserving protein-packed foods
by Karen Solomon
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"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!)"--Provided by publisher.
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Cured Meat, Smoked Fish and Pickled Eggs: Recipes and Techniques for Preserving Protein-Packed Foods
2018, Storey Publishing, LLC
in English
1612129048 9781612129044
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Cured meat, smoked fish & pickled eggs: recipes and techniques for preserving protein-packed foods
2018, Storey Publishing, LLC
in English
161212903X 9781612129037
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Includes bibliographical references (page 179) and index.
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| March 21, 2023 | Edited by ImportBot | import existing book |
| July 18, 2022 | Edited by ImportBot | import existing book |
| May 24, 2019 | Created by MARC Bot | import new book |