Home Smoking and Curing: How You Can Smoke-Cure, Salt and Preserve Fish Meat and Game - Couverture souple

Erlandson, Keith

Couverture souple

ISBN 10 : 0091778255 ISBN 13 : 9780091778255

Editeur : Ebury Press, 1993

Synopsis

Book by Erlandson Keith

A propos du livre

Présentation de l'éditeur :

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

Biographie de l'auteur :

Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.

À propos de cette édition

• Éditeur: Ebury Press
• Date d'édition: 1993
• ISBN 10: 0091778255
• ISBN 13: 9780091778255
• Reliure: Broché
• Numéro d'édition: 4
• Nombre de pages: 128