Jam It, Pickle It, Cure It: And Other Cooking Projects
April 28, 2009
Presents a collection of recipes for such items as crackers, dips, pickles, pasta, cured fish and meat, butter, jam, and candy along with hints on ways to serve them and wrap them as gifts.
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 a veteran culinary tinkerer and food crafter. In addition to Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House), she's also the author of The Cheap Bastard's Guide to San Francisco (Globe Pequot Press) and contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press) and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants.
Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, and elsewhere, all of which showcase the diversity of her word-wrangling plate.