- We will send in 10–14 business days.
/images/books/11409037/9781612129037.jpg)
- Author: Karen Solomon
- Publisher: Storey Publishing
- ISBN-10: 161212903X
- ISBN-13: 9781612129037
- Format: 17.5 x 22.6 x 1.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
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!).
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.13:45:47
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Karen Solomon
- Publisher: Storey Publishing
- ISBN-10: 161212903X
- ISBN-13: 9781612129037
- Format: 17.5 x 22.6 x 1.5 cm, minkšti viršeliai
- Language: English English
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!).
Reviews