aren Solomon’s new cookbook, “Cured Meat, Smoked Fish & Pickled Eggs: Recipes and Techniques for Preserving Protein-Packed Foods,” is, on the one hand, very Jewish. Ashkenazi Jews have been at the forefront of food preservation for generations and will appreciate recipes for gravlax, several types of herring and “Killer Smoked Fish Salad.” The book also has recipes for prosciutto made from duck, and for pastrami that Solomon considers one of her top crowd-pleasers. “People just love it,” she said. “There are certain things I make that make people really happy. Bacon tops the list, but that pastrami recipe is right...