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

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(More customer reviews)I love that author Karen Solomon considers her new cookbook, Jam it, Pickle it, Cure it, to be a handbook for kitchen food crafting. I often lament the fact that I'm not crafty in the traditional sense. Knitting gives me anxiety, painting makes me angry, and God forbid I try to sew anything, but I certainly know how to use my KitchenAid mixer and with this book as a guide I may yet find my very own alternative craft niche in the world.
While paging through the cozily styled recipes in this book I found myself hard pressed to find a project that I didn't want to try. Homemade Apple Butter - bring it on! Pickled Green Beans - when does the farmer's market open?! And if I have two weeks to spare I can even make my own bacon. Perhaps the item I'm most excited to try my hand at is Strawberry Jam. I'm honestly not sure if I can contain my excitement until June when the strawberries will be at their peak of juiciness in New England.
All of the recipes have thorough and thoughtful instructions. This cookbook will absolutely not disappoint and would make a wonderful gift.

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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 creationsKaren Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard's Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.

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