Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes for Preserving Protein-Packed Foods

(Paperback)

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Description

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

Reviews

"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 Bio

Karen 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.