Presents a collection of recipes for such items as crackers, dips, pickles, pasta, cured fish and meat, butter, jam, and candy along with hints on ways to serve them and wrap them as gifts.
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KAREN SOLOMON is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It, and Asian Pickles. She is a contributing author to Chow! San Francisco Bay Area and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Saveur.com, Prevention, Yoga Journal, Pastry & Baking, the San Francisco Chronicle, and elsewhere. Visit www.ksolomon.com.
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