Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon, PDF, 1580089585

Jam It, Pickle It, Cure It: And Other Cooking Projects

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  • Title: Jam It, Pickle It, Cure It: And Other Cooking Projects
  • Autor: Karen Solomon
  • Publisher (Publication Date): Ten Speed Press; First Edition edition (April 24, 2009)
  • Language: English

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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.

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I had figured this book would be a fun one to have, with a few recipes that I would really enjoy and make all the time. Once I got it, though, I had a bit of trouble. Which one do I want to make first? ALL of the recipes look good! It’s going to be a lot of fun to make all of the recipes, but even more fun to eat them! I’m going to make the various candies first thing, but there are some that I’m keeping in mind for big family dinners. Once I took a closer look, I realized that there’s a lot of humor in the book. My favorite line? “Nothing in this world is bad when a pound of butter and a hammer are involved.” Karen Solomon has great recipes and made sure that the cookbook is fun to read, even if you aren’t going to cook at the moment.

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