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

by Karen Solomon

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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... This description may be from another edition of this product.

Format:Paperback

Language:English

ISBN:161212903X

ISBN13:9781612129037

Release Date:July 2018

Publisher:Storey Publishing

Length:200 Pages

Weight:1.23 lbs.

Dimensions:0.6" x 6.9" x 8.9"

Related Subjects

Cooking Cooking

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

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