{"product_id":"9781612129037","title":"Cured Meat, Smoked Fish \u0026 Pickled Eggs : Recipes \u0026 Techniques for Preserving Protein-Packed Foods","description":"\u003cstrong\u003eCured Meat, Smoked Fish \u0026amp; Pickled Eggs\u003c\/strong\u003e\u003cbr\u003e\u003cb\u003eAuthor(s): Karen Solomon\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cdiv\u003eEasy 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!).\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003eReview(s):\u003cbr\u003e\u003cdiv\u003e“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, \u003ci\u003eNew York Times\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “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 \u003ci\u003eThe Gefilte Manifesto: New Recipes for Old World Jewish Foods\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “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 \u003ci\u003eGastronomica\u003c\/i\u003e and author of \u003ci\u003eFire+Ice: Classic Nordic Cooking\u003c\/i\u003e\u003cbr\u003e   \u003cbr\u003e “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\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eISBN:  9781612129037\u003cbr\u003e\u003cbr\u003e ","brand":"Storey Publishing, LLC","offers":[{"title":"Paperback \/ softback","offer_id":40844396232910,"sku":"9781612129037","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0600\/7029\/7806\/products\/O_a4c8f533-abc3-4ad4-b3ca-6386f1ca9dd5.jpg?v=1643704536","url":"https:\/\/pickwickbookshop.com\/products\/9781612129037","provider":"Pickwick Bookshop","version":"1.0","type":"link"}