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Secrets of Meat Curing and Sausage Making
Edité par
Tradd Street Press, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : California Books, Miami, FL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. N° de réf. du vendeur I-9781025515823
Acheter neuf
EUR 38,01
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Secrets of Meat Curing and Sausage Making
Edité par
Creative Media Partners, LLC, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9781025515823
Acheter neuf
EUR 43,18
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Secrets of Meat Curing and Sausage Making (Hardcover)
Edité par
Tradd Street Press, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : 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 craft 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the text emphasizes hygiene, efficiency, and the quality standards necessary for successful meat processing.As a historical document of the culinary arts, "Heller's Secrets of Meat Curing and Sausage Making" offers a window into the industrial and artisanal practices of the early 20th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. N° de réf. du vendeur 9781025515823
Acheter neuf
EUR 43,59
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Secrets of Meat Curing and Sausage Making
Edité par
Creative Media Partners, LLC, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9781025515823
Acheter neuf
EUR 38,17
Expédition à EUR 6,85
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Secrets of Meat Curing and Sausage Making
Edité par
Tradd Street Press, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Print on Demand. N° de réf. du vendeur 407703806
Acheter neuf
EUR 49,29
Expédition à EUR 7,58
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Secrets of Meat Curing and Sausage Making
Edité par
Tradd Street Press, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. PRINT ON DEMAND. N° de réf. du vendeur 18406499115
Acheter neuf
EUR 49,43
Expédition à EUR 9,95
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Secrets of Meat Curing and Sausage Making
Edité par
Tradd Street Press, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : Books Puddle, New York, NY, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Print on Demand. N° de réf. du vendeur 26406499105
Acheter neuf
EUR 56,02
Expédition à EUR 3,42
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Secrets of Meat Curing and Sausage Making (Hardcover)
Edité par
Tradd Street Press, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : 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 craft 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. N° de réf. du vendeur 9781025515823
Acheter neuf
EUR 42,65
Expédition à EUR 43,17
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)
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Secrets of Meat Curing and Sausage Making
Edité par
Creative Media Partners, LLC Feb 2026, 2026
ISBN 10 : 102551582X
ISBN 13 : 9781025515823
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : 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 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. N° de réf. du vendeur 9781025515823
Acheter neuf
EUR 57,68
Expédition à EUR 63,97
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)