PublishedStorey Publishing, September 2018 |
ISBN9781612129037 |
FormatSoftcover, 200 pages |
Dimensions22.6cm × 17.6cm × 1.4cm |
From smoking salmon to making beef jerky to brining cheese, this preserving guide shows not only how to make protein-rich foods such as meat, fish, eggs, and cheese last longer, but also how to make them taste even more delicious. Cured Meat, Smoked Fish & Pickled Eggs features 65 creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating protein-packed foods.
From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, readers will find all the information they need to confidently preserve the protein of their choice. AUTHOR: Karen Solomon is a food preservation teacher and food writer whose cookbooks include Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves and 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. SELLING POINTS: . Jerky and other meat snacks are extremely popular. . Crossover appeal. The book has obvious appeal for existing food preservation accounts, prepper suppliers, and outdoor outfitters, but its creative, protein-packed recipes will also appeal to urban foodies and the Paleo crowd. . A unique collection. This will be the only book that addresses how to preserve all types of protein, whether animal- or vegetable-based. And the author is an expert food preserver - especially important when preserving protein. Full colour photographs throughout
