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Cured Meat, Smoked Fish & Pickled Eggs

Cured Meat, Smoked Fish & Pickled Eggs Recipes and Techniques for Preserving Protein-Packed Foods

Paperback (10 Jul 2018)

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Publisher's 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!).

About the Publisher

Storey Publishing

Little, Brown is the literary hardback imprint that feeds into our Abacus paperback list. We publish across a wide range of areas, including fiction, history, memoir, science and travel, but within this diverse list the vast majority of books have in common a strong narrative and a distinctive voice.

Book information

ISBN: 9781612129037
Publisher: Little, Brown
Imprint: Storey Publishing
Pub date:
DEWEY: 641.616
DEWEY edition: 23
Language: English
Number of pages: 189
Weight: 546g
Height: 181mm
Width: 228mm
Spine width: 13mm