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

Publishers Information

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

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

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. (http://www.randomhouse.com/)

Author Information

About Karen Solomon

Author Web Link: http://www.jamitpickleitcureit.com/

Author of 2007’s 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), Karen Solomon has been a well-published food writer for a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, Gayot San Francisco, and elsewhere, all of which showcase the diversity of her word-wrangling plate.

Karen’s culinary influences come from a variety of sources. While teaching English in Japanese schools and traveling throughout Asia, she had ample time to learn the satisfaction and simplicity of Japanese home cooking. And from the time she could stand on a stool and stir, Karen always enjoyed cooking alongside her mother to make chicken soup, kugel, stuffed cabbage, and other comfort foods of her Eastern European heritage. Her grandfather was the quintessential New England fishmonger, and she had the privilege to grow up with Atlantic seafood on the table that had been swimming just a few hours before. Food has always been a critical facet of life; large family meals have truly been the glue that binds the Solomon clan.

Karen currently resides in San Francisco’s Mission district with her partner, her son, and an equally food-obsessed dachshund, Mabel. Contact her at bolognarose@gmail.com. (http://www.jamitpickleitcureit.com/)

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

by Karen Solomon