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Afficher les exemplaires de cette édition ISBNHome Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains:
* advice on choosing raw ingredients
* making the most of meats in season
* easy to follow instructions for building your own kiln
* useful information on commercial smokers
First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.
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Frais de port :
EUR 9,35
De Royaume-Uni vers Etats-Unis
Description du livre Etat : new. (Paperback, 2003). (1977, 2003) 2nd edn paperback reprint. 8vo paperback (135 x 215mm). Pp144. B/w line illustrations. Slight tanning and use else good second-hand paperback. This is the eagerly awaited new edition of this perennially popular and useful book. The least technical, and most useful to the amateur, book on smoke-curing, salting and preserving fish, meat and game. Sections include: Advice on choosing raw ingredients; Making the most of meats in season; How to smoke-roast meat; Easy to follow instructions for building your own kiln; Useful information on commercial smokers. . N° de réf. du vendeur 16875
Description du livre Etat : new. (Paperback, 1982). (1977)1985 2nd edition paperback reprint. 8vo paperback (136 x 216mm). Pp144. B/w line illustrations. Creases to covers, marks to edges but a good-plus second-hand paperback. This is the eagerly awaited new edition of this perennially popular and useful book. The least technical, and most useful to the amateur, book on smoke-curing, salting and preserving fish, meat and game. Sections include: Advice on choosing raw ingredients; Making the most of meats in season; How to smoke-roast meat; Easy to follow instructions for building your own kiln; Useful information on commercial smokers. . N° de réf. du vendeur 60326
Description du livre Paperback. Etat : New. N° de réf. du vendeur Abebooks3754