Karen Solomon’s latest book is not one you need for putting up batches of bread-and-butter pickles, peach preserves or tomato sauce. The author, an expert on pickling and preserving, addresses how to add new flavor and shelf life to ingredients that know no season: meats, poultry, fish, eggs, dairy, nuts and beans. I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (aka pork floss) — a fluffy kind of pork topping like fried pulled pork — is a keeper. “Cured Meat, Smoked Fish and Pickled Eggs,” by Karen Solomon ($19.95, Storey).
Preserving Pantry Staples
Karen Solomon’s latest book is not one you need for putting up batches of bread-and-butter pickles, peach preserves or tomato sauce. The author, an expert on pickling and preserving, addresses how to add new flavor and shelf life to ingredients that know no season: meats, poultry, fish, eggs, dairy, nuts and beans. I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (aka pork floss) — a fluffy kind of pork topping like fried pulled pork — is a keeper. “Cured Meat, Smoked Fish and Pickled Eggs,” by Karen Solomon ($19.95, Storey).
