Don Holm's Book of Food Drying, Pickling and Smoke Curing [Paperback]

Don Holm (Author), Myrtle Holm (Author)

Book Description

Publication Date: January 1, 1978

Distributed by the University of Nebraska Press for Caxton Press

In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.

Editorial Reviews

About the Author

Don Holm was born in North Dakota in 1918 where he attended grade and high schools. Later he attended the Univ of Texas, Portland State Univ, Multnomah College and Lewis and Clark College. From 1936 to 1941 he traveled widely, served in the U.S. Navy during World War II and went back to college. He then spent ten years in advertising & public relations while continuing freelance writing.

Product Details

• Paperback: 160 pages
• Publisher: Caxton Press (January 1, 1978)
• Language: English
• ISBN-10: 0870042505
• ISBN-13: 978-0870042508
• Product Dimensions: 9.1 x 6.5 x 0.8 inches
• Shipping Weight: 12.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,154,049 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

3.0 out of 5 stars Mostly about fish, September 13, 2010

By 

A Microbiologist (VT United States) - See all my reviews

This review is from: Don Holm's Book of Food Drying, Pickling and Smoke Curing (Paperback)

The part about drying food was good and well balanced. The pickling section is only about pickling fish. Not a cucumber in sight. The smoking section has good background, but 90% of the recipes are for smoked fish. There are four of five pages devoted to non-fish items (birds, red meat, cheese, eggs, etc.) The jerkey section was good, and had many ways of making strip jerkey.

If you're buying this for the drying or jerkey sections, it's a good book. If you're buying this for the pickling section and hope to make vegetable pickles, look elsewhere. If you're buying this to smoke anything other than fish, there are better books out there, like Meat Smoking and Smokehouse Design by Stanley Marianski. If you're really into fish - dried, pickled, or smoked, this book is perfect.

2 of 2 people found the following review helpful:

5.0 out of 5 stars A wonderful book, November 21, 2009

By 

Robert Milliken "Robert E. Milliken is a long... (USA) - See all my reviews
(REAL NAME)   

This review is from: Don Holm's Book of Food Drying, Pickling and Smoke Curing (Paperback)

This has been a wonderful book as I have used it for years and many of the recipes are awesome.
Robert E. Milliken author of Stupid In Montana As America

1 of 1 people found the following review helpful:

5.0 out of 5 stars A must buy for anyone wanting to learn curing, August 28, 2009

By 

J. Langston (OREGON FOREST) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Don Holm's Book of Food Drying, Pickling and Smoke Curing (Paperback)

This is a great book. It is complete & easy to read. The author is very knowledgeable & writes in a relaxed manner that makes reading this book fun.