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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!).
Author: KAREN SOLOMON
Simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more.
Author: Jennifer Trainer Thompson
Most baking books focus simply on how to bake bread or pizza in a wood-fired oven, but From the Wood-Fired Oven is unlike other baking books. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting or drying wood for the next fire, this book encompasses a wide range of useful topics for home and artisan bakers. Leading baker and instructor Richard Miscovich offers a new take on traditional techniques for professional bakers, but presents his ideas simply enough to inspire nonprofessional baking enthusiasts as well.
Most people know that some items can be baked in a masonry oven with the wood fire burning. But many may not know that other foods can be baked after the ashes of that fire have been brushed out, using the immense store of heat that remains in the masonry mass of the oven dome and the oven floor. This book explains how you can easily and naturally use all the conditions of temperature, humidity and radiant heat that the oven produces as it gradually cools.
What comes first -- pizza or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate oven temperature.
In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Miscovich's baker's percentages, proper care of a sourdough starter, and more. From the Wood-Fired Oven is more than a cookbook. It reminds the reader how a wood-fired oven (and fire, by extension) can draw people together and bestow upon them a sense of comfort and fellowship. Cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle and a perfect example of valuable traditional skills being used in modern times.
Author: Richard Miscovich
Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country, offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement. The book is full of helpful advice on buying, choosing, and making the most of your ingredients, and it also includes an essential guide to seafood prep and cooking techniques (a must for all seafood lovers).
Author: Barton Seaver