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Title details for Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon - Available

Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods

by Karen Solomon
ebook
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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.
 

  • Creators

  • Publisher

  • Release date

    July 10, 2018

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781612129044

    • EPUB ebook

      • ISBN: 9781612129044
      • File size: 21859 KB

  • Accessibility

    The publisher provides the following statement about the accessibility of the EPUB file supplied to OverDrive. Experiences may vary across reading systems. After borrowing the book, you may download the EPUB files to read in another reading system.

    Ways Of Reading

    • No information about appearance modifiability is available.

    • Not all of the content will be readable as read aloud speech or dynamic braille.

    Conformance

    • No information is available.

  • Languages

    • English

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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