All-purpose | Everything Else

The Whole Art of Curing, Pickling and Smoking Meat and Fish Both in the British and Foreign Modes - With Many Useful Miscellaneous

by James Robinson

2021-01-07 21:16:01

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This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical coo... Read more
This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: "Bloaters", "Dutch Salmon", "Dutch Herrings", "Smoked Sprats", "Smoked Mackerel", "Dried Whitebait", "Kippered Haddocks", "Smoked Eels", "Sprats as Anchovies", "Smoked pilchards as Sardinias", "Pilchards, Preserved in Butter", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food. Less

Book Details

File size8.5 X 5.5 X 0.39 in
Print pages168
PublisherRead Books
Publication date October 31, 2012
LanguageEnglish
ISBN9781447463535
autor-image
James Robinson
Author
...

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Store Availability Book Format Condition Price
Indigo Books & Music In Stock Buy CAD 29.95
Indigo Books & Music In Stock Paperback Paperback Buy CAD 24.47
Indigo Books & MusicIn Stock
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Buy CAD 29.95
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