Cured Meat, Smoked Fish & Pickled Eggs

Name: Cured Meat, Smoked Fish & Pickled Eggs
Brand: Hachette Aotearoa New Zealand
SKU: 9781612129037
Price: 39.99 NZD
Availability: InStock

Recipes & Techniques for Preserving Protein-Packed Foods

By Karen Solomon

0.0 (0 reviews)

3.96

( 24 ratings, 9 reviews)

Summary

Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon offers a delightful culinary journey into the world of preservation methods. It guides readers through the art of creating savoury cured meats, smoky fish, and tangy pickled produce. Perfect for food enthusiasts, this book combines tradition with innovative recipes for home-crafted delicacies.
Read More

Format: Paperback / softback

$39⁹⁹

AVAILABLE WITH SUPPLIER Ships from our Auckland warehouse within 4-6 weeks

Found a better price? Request a price match

Cured Meat, Smoked Fish & Pickled Eggs

$39⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you enjoy exploring traditional preservation methods and are curious about crafting delightful cured meats, smoked fish, and tangy pickled eggs in your kitchen. The author provides easy-to-follow, detailed instructions that blend culinary heritage with modern techniques, perfect for both beginners and seasoned cooks eager to expand their culinary horizons.

This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.

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!).

Cured Meat, Smoked Fish & Pickled Eggs is your guide to mastering these preservation techniques and expanding your culinary repertoire.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon has been praised for its inventive approach to food preservation, emphasising flavourful techniques applicable across various seasons. Critics appreciate Solomon's detailed instructions and creative recipes, like the standout rousong. The book inspires culinary creativity while showcasing global preservation practices, making it an essential guide for enthusiasts of cured and pickled foods.

Book Details

INFORMATION

ISBN: 9781612129037

Publisher: Workman Publishing

Format: Paperback / softback

Date Published: 10 July 2018

Country: United States

Imprint: Storey Publishing LLC

Illustration: Full-color; photographs throug

Audience: General / adult, Tertiary education, Professional and scholarly

DIMENSIONS

Spine width: 14.0mm

Width: 176.0mm

Height: 226.0mm

Weight: 540g

Pages: 200

Collections

Cook Books & Recipes Cooking & Food Gluten-free & Special Diets Cook Books Karen Solomon New Release Cook Books Non-Fiction

About the Author

Karen Solomon is a food preservation teacher and food writer whose cookbooks include Cured Meat, Smoked Fish & Pickled Eggs; Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves; Jam It, Pickle It, Cure It; as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men s Health, Every Day with Rachael Ray, and Yoga Journal and on Food52. She lives in San Francisco.