Cured Meat, Smoked Fish & Pickled Eggs : Recipes & Techniques for Preserving Protein-Packed Foods
Book Details
Format
Paperback / Softback
ISBN-10
161212903X
ISBN-13
9781612129037
Publisher
Workman Publishing
Imprint
Storey Publishing LLC
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jul 10th, 2018
Print length
200 Pages
Weight
546 grams
Dimensions
18.10 x 22.80 x 1.30 cms
Product Classification:
Cookery for specific diets & conditionsCooking with meat & gamePreserving & freezing
Ksh 3,050.00
Werezi Extended Catalogue
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This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.
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!).
Get Cured Meat, Smoked Fish & Pickled Eggs by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Workman Publishing and it has pages.
