Cured Meat, Smoked Fish, Pickled Eggs cookbook by Karen Solomon
Smoked Fish & Pickled Eggs

Cured Meat, Smoked Fish & Pickled Eggs – New Cookbook – Available Now!

Cured Meat, Smoked Fish, Pickled Eggs cookbook by Karen SolomonReleased 

July, 2018

Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. In this new cookbook from food preservation teacher and cook Karen Solomon, you’ll learn 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 what you can make yourself, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

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My new cookbook is available now! Read about it in the New York Times:

 

FRONT BURNER

Preserving Pantry Staples

In “Cured Meat, Smoked Fish and Pickled Eggs,” Karen Solomon offers new ideas for everyday foods.

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CreditSonny Figueroa/The New York Times

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.

“Cured Meat, Smoked Fish and Pickled Eggs,” by Karen Solomon ($19.95, Storey).

 

UPCOMING EVENTS

Saturday, July 28th, 2018, Omnivore Books, San Francisco

Friday, August 3rd, Powell’s City of Books, Portland

Saturday and Sunday, August 4-5, Mother Earth News Fair, Albany, OR

Monday, August 6, Book Larder, Seattle

Sunday, September 9, Healdsburg SHED, Northern California

Sunday, September 23, FarmCurious class, Oakland

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