Karen Solomon - Cured Meat, Smoked Fish, & Pickled Eggs (San Francisco Store)

Saturday, October 6, 2018 - 11:30am

CUESA Meet & Greet

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. Cured Meat, Smoked Fish & Pickled Eggs features fifty-six creative recipes that 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).

 

Location: 
1 Ferry Building
San Francisco, CA 94111
Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods Cover Image
$19.95
ISBN: 9781612129037
Availability: Usually Ships in 1-5 Days
Published: Storey Publishing, LLC - July 10th, 2018

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.