Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, and How to Make All Kinds of Sausage, Etc; And Comply with All Pure Food Laws (Classic Reprint) - Couverture rigide

B. Heller

Couverture rigide

ISBN 10 : 1334997381 ISBN 13 : 9781334997389

Editeur : Forgotten Books, 2016

Synopsis

Excerpt from Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, and How to Make All Kinds of Sausage, Etc. And Comply With All Pure Food Laws

Hoping the following pages will be found instructive and helpful and thanking the Butcher Trade for their support and patronage in the past, we beg to remain.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 1334997381
• ISBN 13: 9781334997389
• Reliure: Relié
• Nombre de pages: 304
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