Jam It, Pickle It, Cure It
And Other Cooking Projects
Cooking is skilled labor, blue-collar, and always a fine opportunity to get your hands dirty. Before the advent of celebrity chefs, the work of the kitchen felt closer to masonry than artistry. In days of yore, putting food up for use in later weeks or months required a real understanding of bacterial processes, preservation, sanitation, and storage options. Mistakes might greatly affect how one survived the winter. This very fine book also reminds us that crackers, chips, dips, jams, jellies, dressings, pickles, olives, pastas, smoked and cured fish, and meat, all taste wonderful. And as kitchen projects go, they provide a great deal of satisfaction and a sense of accomplishment. A playful and exuberant writer, Solomon is also the author of The Cheap Bastards Guide to San Francisco and a contributor to several Bay area publications. Many of the recipes in this book will bring a grin of reminiscence to anyone with memories of the Franklin Delano Roosevelt era.
Reviewed by
Matt Sutherland
Disclosure: This article is not an endorsement, but a review. The publisher of this book provided free copies of the book to have their book reviewed by a professional reviewer. No fee was paid by the publisher for this review. Foreword Reviews only recommends books that we love. Foreword Magazine, Inc. is disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.
