Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods How the Generation of Officers Born of Vietnam Revolutionize My mother was a lousy

My mother was a lousy cook

and communication) and integrate them with often ignored or under-utilized inner traits like values

Patrick Madden is a professor at Brigham Young University

Physical Info: 300 pages

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods How the Generation of Officers Born of Vietnam Revolutionize My mother was a lousyEasy 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,