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OverviewEasy 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!). Full Product DetailsAuthor: Karen SolomonPublisher: Workman Publishing Imprint: Storey Publishing LLC Dimensions: Width: 17.60cm , Height: 1.40cm , Length: 22.60cm Weight: 0.540kg ISBN: 9781612129037ISBN 10: 161212903 Pages: 200 Publication Date: 10 July 2018 Audience: General/trade , College/higher education , Professional and scholarly , General , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsThis deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques. Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods Karen Solomon's wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can't wait to dig in! Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins. Marisa McClellan, creator of Food in Jars Karen Solomon's latest book is not one you need for putting up batches of bread and butter pickles, peach preserves or tomato sauce. The author, an expert on pickling and preserving, addresses how to add new flavor and shelf life to ingredients that know no season: meats, poultry, fish, eggs, dairy, nuts and beans. I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (a.k.a. pork floss) -- a fluffy kind of pork topping like fried pulled pork -- is a keeper. -- Florence Fabricant, New York Times This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques. Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods Karen Solomon's wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can't wait to dig in! Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins. Marisa McClellan, creator of Food in Jars This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques. â Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods Karen Solomon's wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can't wait to dig in! â Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins. â Marisa McClellan, creator of Food in Jars """Karen Solomon's latest book is not one you need for putting up batches of bread and butter pickles, peach preserves or tomato sauce. The author, an expert on pickling and preserving, addresses how to add new flavor and shelf life to ingredients that know no season: meats, poultry, fish, eggs, dairy, nuts and beans. I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (a.k.a. pork floss) -- a fluffy kind of pork topping like fried pulled pork -- is a keeper."" -- Florence Fabricant, New York Times ""This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques."" ― Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods ""Karen Solomon's wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can't wait to dig in!"" ― Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking ""This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins."" ― Marisa McClellan, creator of Food in Jars" Author InformationKaren 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. Tab Content 6Author Website:Countries AvailableAll regions |
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