Home Smoking And Curing: How You Can Smoke-Cure, Salt And Preserve Fish, Meat And Game - Brossura

Erlandson, K; Erlandson, Keith

Brossura

ISBN 10: 0091778255 ISBN 13: 9780091778255

Casa editrice: Ebury Press, 1993

Riassunto

In this age of mass production, some so-called 'smoked' foods have no contact with real smoke but are painted with smoke essence: good smoked food, on the other hand is very expensive. The answer is to smoke foods yourself and HOME SMOKING AND CURING shows you how. Written by a former gamekeeper, the book is full of well-tested advice and instructions on how to make the best of meats in season, how to avoid waste, and how to provide yourself and your guests with home-smoked salmon, cod, herring and other fish; pheasant, grouse, turkey, beef, pork, venison and many other kinds of flesh and fowl. From explaining how to make your own kiln, it covers the basic smoking process along with the fuels and equipment needed, it shows how to store the food and it even has a section on commercial production. The first and only book of its kind on the market, HOME SMOKING AND CURING is an essential guide for anyone who appreciates the subtle flavours produced by the smoking process

Su questo libro

Descrizione del libro:

A complete guide to smoking curing, salting, and preserving fish, meat and game

Product Description:

Book by Erlandson Keith

Su questa edizione

• Editore: Ebury Press
• Data di pubblicazione: 1993
• ISBN 10: 0091778255
• ISBN 13: 9780091778255
• Rilegatura: Copertina flessibile
• Numero di pagine: 128