Taking off from the first Insane in the Brine cookbook, this book goes into new territory such as the making of berry wine, olives, easy refrigerator charcuterie (preserved meats), fruit preserves, and more. This book has over 40 recipes incorporating a wide range of food preservation techniques, including fermentation, pickling, meat and vegetable curing, and jam making. As always, whenever one recipe can be used towards another, those details are provided. For example, you won't just learn how to make a delicious ropa vieja, you'll also learn how to make the olives that go into it. There's another recipe for easy olive cream cheese. Of course, you could use store bought olives and still use these recipes; this book is designed to be very flexible. Every recipe offers creative ideas on how to use the product, such as what to do once you've made your delicious foraged pinecone syrup or bananas foster flavored hot sauce. These recipes are a reflection of the author's love and appreciation for the cultures and cuisines around the world.
