9781025515823 - secrets of meat curing and sausage making (9 risultati)
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Da: California Books, Miami, FL, U.S.A.California Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 38,78
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 54,45
EUR 63,97 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware - 'Heller's Secrets of Meat Curing and Sausage Making' is a comprehensive and authoritative guide to the art and science of meat preservation and processing. This classic manual provides detailed instructions on a wide array of techniques, ranging from curing hams and bacon to the intricate craft o…f sausage production. It serves as both a practical handbook for the professional butcher and an invaluable resource for anyone interested in traditional food preservation methods.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,48
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. "Heller's Secrets of Meat Curing and Sausage Making" is a comprehensive and authoritative guide to the art and science of meat preservation and processing. This classic manual provides detailed instructions on a wide array of techniques, ranging from curing hams and bacon to the intricate c…raft of sausage production. It serves as both a practical handbook for the professional butcher and an invaluable resource for anyone interested in traditional food preservation methods.The work covers essential topics such as the chemistry of curing, the proper use of seasonings, and the technical aspects of smoking and packing meat products. Readers will find exhaustive recipes and procedures for creating various types of sausages, including regional specialties and commercial staples. Beyond mere recipes, the text emphasizes hygiene, efficiency, and the quality standards necessary for successful meat processing.As a historical document of the culinary arts, "Heller's Secrets of Meat Curing and Sausage Making" offers a window into the industrial and artisanal practices of the early 20th century. Its clear explanations and time-tested methods continue to offer value to modern enthusiasts of charcuterie and sustainable food practices, highlighting the enduring importance of precision and tradition in the culinary world.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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- Print on Demand
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 43,42
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 37,96
EUR 6,81 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 50,61
EUR 7,54 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 49,11
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 42,42
EUR 42,94 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. "Heller's Secrets of Meat Curing and Sausage Making" is a comprehensive and authoritative guide to the art and science of meat preservation and processing. This classic manual provides detailed instructions on a wide array of techniques, ranging from curing hams and bacon to the intricate c…raft of sausage production. It serves as both a practical handbook for the professional butcher and an invaluable resource for anyone interested in traditional food preservation methods.The work covers essential topics such as the chemistry of curing, the proper use of seasonings, and the technical aspects of smoking and packing meat products. Readers will find exhaustive recipes and procedures for creating various types of sausages, including regional specialties and commercial staples. Beyond mere recipes, the text emphasizes hygiene, efficiency, and the quality standards necessary for successful meat processing.As a historical document of the culinary arts, "Heller's Secrets of Meat Curing and Sausage Making" offers a window into the industrial and artisanal practices of the early 20th century. Its clear explanations and time-tested methods continue to offer value to modern enthusiasts of charcuterie and sustainable food practices, highlighting the enduring importance of precision and tradition in the culinary world.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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- Print on Demand
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 57,64
EUR 3,49 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
