The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes
With Many Useful Miscellaneous Receipts and Full Directions for the Construction of an Economical Drying-Chimney and Apparatus on an Entirely Original Plan
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Focusing on the art of preserving fish and meat, this comprehensive guide covers techniques such as pickling, curing, and smoking. It includes a variety of recipes for items like bloaters, Dutch salmon, and smoked sprats, making it ideal for those interested in economical cooking. With its detailed instructions and accessible format, this handbook is a valuable resource for culinary enthusiasts. The modern edition features a new introduction, enhancing its appeal as a collectible vintage reference.
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The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes, James Robinson
- Sprache
- Erscheinungsdatum
- 2012
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- Titel
- The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes
- Untertitel
- With Many Useful Miscellaneous Receipts and Full Directions for the Construction of an Economical Drying-Chimney and Apparatus on an Entirely Original Plan
- Sprache
- Englisch
- Autor*innen
- James Robinson
- Verlag
- Blatter Press
- Erscheinungsdatum
- 2012
- Einband
- Paperback
- Seitenzahl
- 168
- ISBN13
- 9781447463535
- Kategorie
- Kochbücher
- Beschreibung
- Focusing on the art of preserving fish and meat, this comprehensive guide covers techniques such as pickling, curing, and smoking. It includes a variety of recipes for items like bloaters, Dutch salmon, and smoked sprats, making it ideal for those interested in economical cooking. With its detailed instructions and accessible format, this handbook is a valuable resource for culinary enthusiasts. The modern edition features a new introduction, enhancing its appeal as a collectible vintage reference.