Home Smoking and Curing

Autor*innen

• Keith Erlandson

Parameter

• 138 Seiten
• 5 Lesestunden

• Kochkunst & Gastronomie

Mehr zum Buch

Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln. schovat popis

• Sprache: Englisch
• Erscheinungsdatum: 2003
• Einband: Hardcover