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Recipes from Jam It, Pickle It, Cure It by Karen Solomon

Recipes from Jam It, Pickle It, Cure It by Karen Solomon

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Published by The Recipe Club
Recipes included in this excerpt:
Pickled Green Beans
Peanut Butter Cups

Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you’re a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you (75, to be exact).

Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter–yum), and most share ideas on how to use it, serve it, and give it away.

Complete with color photographs and the accumulated wisdom of author Karen Solomon’s years of food crafting, Jam It, Pickle It, Cure It is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations


Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.
Recipes included in this excerpt:
Pickled Green Beans
Peanut Butter Cups

Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you’re a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you (75, to be exact).

Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter–yum), and most share ideas on how to use it, serve it, and give it away.

Complete with color photographs and the accumulated wisdom of author Karen Solomon’s years of food crafting, Jam It, Pickle It, Cure It is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations


Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.

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Published by: The Recipe Club on Jan 27, 2010
Copyright:Traditional Copyright: All rights reserved

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09/29/2013

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KAREN SOLOMON
Photography by JENNIFER MARTINÉ
AND OTHER COOKING PROJECTS
 jam it, pickle it,cure it
TEN SPEED PRESSBerkeley
 
Copyright © 2009 by Karen SolomonPhotography copyright © 2009 by Jennifer Martiné All rights reserved. Published in the United States by Ten Speed Press, an imprintof the Crown Publishing Group, a division of Random House, Inc., New York.www.crownpublishing.comwww.tenspeed.comTen Speed Press and the Ten Speed Press colophon are registered trademarksof Random House, Inc.Quick Pickled Daikon with Lemon (page 38) appeared originally in the
San Francisco Chronicle 
.Library of Congress Cataloging-in-Publication Data on le with publisher.ISBN 978-1-58008-958-6Printed in ChinaCover and text design by Betsy Stromberg Food styling by Karen Shinto11 10 9 8 7 6 5 4 3 2First EditionDisclaimer: Some of the recipes in this book include raw eggs, meat, or sh. When these foods are consumed raw, there isalways the risk that bacteria, which is killed by proper cooking, may be present. For this reason, when serving these foods raw,always buy certied salmonella-free eggs and the freshest meat and sh available from a reliable grocer and store them in therefrigerator until they are served. Because of the health risks associated with the consumption of bacteria that can be presentin raw eggs, meat, and sh, these foods should not be consumed by infants, small children, pregnant women, the elderly, or any persons who may be immunocompromised.
www.TenSpeedPress.com

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