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Cookbook Review: Jam It, Pickle It, Cure It

Must-Read: Jam It, Pickle It, Cure It


Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles — it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea. But did it live up to its high expectations? Find out when you read more.

Pros:

  • The cookbook covers a wide range of basic preserving techniques that run the gamut from dairy products to cured meats.
  • Each recipe provides a general overview of the dish, estimated time required, and suggestions for storing.
  • Book size and binding make it easy for the tome to stay on the desired page.

Cons:

  • This do-it-yourself book could benefit from having more instructional pictures.
  • Recipe directions are written in paragraph form, which can be hard to navigate.

Recipes: I'm excited to create homemade versions of many different comestibles using the book's artisanal techniques and tips. Intriguing projects include:

  • Baked potato chips
  • Kimchee
  • Gravlax
  • Smoked trout
  • Ricotta salata
  • Lemon curd
  • Jamaican ginger beer

Imagery: While only a quarter of the book contains images, all of them are vivid, visually appealing color photographs.

Overall Rating: If you're looking to be a resourceful kitchen do-it-yourselfer, then this book would seal the deal.

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