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Cured Meat, Smoked Fish & Pickled Eggs PDF
By:Karen Solomon
Published on 2018-07-10 by Storey Publishing

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!). This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

This Book was ranked at 3 by Google Books for keyword Cookbooks Food Wine Canning Preserving novel.

Book ID of Cured Meat, Smoked Fish & Pickled Eggs's Books is bZQ0DwAAQBAJ, Book which was written byKaren Solomonhave ETAG "hh5ifVir+CA"

Book which was published by Storey Publishing since 2018-07-10 have ISBNs, ISBN 13 Code is 9781612129044 and ISBN 10 Code is 1612129048

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Book which have "224 Pages" is Printed at BOOK under CategoryCooking

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