Cured Meat, Smoked Fish & Pickled Eggs Book Review
|Title:||Cured Meat, Smoked Fish & Pickled Eggs|
|Published:||July 10, 2018, Storey Publishing|
|No. of Pages:||200|
|Cover Price:||$19.95 Paperback, $9.95 Kindle|
Karen Solomon, a noted cookbook author, teacher, and expert on food preservation, has outdone herself in her cookbook Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods. This unique book has recipes for homemade treats that most of us thought we couldn’t make at home. Have you ever tasted homemade hot smoked salmon or salt pork? While commercial versions are quite good, it isn’t that difficult to make over-the-top delicacies that are worthy of family and friends.
Solomon has included recipes using the basic recipes, like homemade salt pork –a favorite - Boston Baked Beans – the real kind and her recipe is excellent. The hot smoked salmon goes into Killer Smoked Fish Salad which was a big hit at a recent outdoor gathering. Pickled Shrimp is another excellent recipe that is perfect for salads and appetizers. The Preserved Herbed Feta is perfect for entertaining, and is definitely different from the norm.
The photographs in the book are beautiful, and the recipes are easy-to-understand. Although some of the recipes are time-consuming, they are not difficult to make, and even beginner cooks can follow the easy recipes to turn out picture-perfect dishes.
This is definitely a specialty book for cooks and cookbook collectors who want something different. However, they are for things that many, except for the most dedicated of cooks, won’t want to take the time to make (their loss). Dedicated cooks who want to prepare dishes that are a cut above will want to add this cookbook to their collection.
Special thanks to NetGalley for supplying a review copy of this book.
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