This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: "Bloaters", "Dutch Salmon", "Dutch Herrings", "Smoked Sprats", "Smoked Mackerel", "Dried Whitebait", "Kippered Haddocks", "Smoked Eels", "Sprats as Anchovies", "Smoked pilchards as Sardinias", "Pilchards, Preserved in Butter", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
James Robinson
Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes [EPUB ebook]
With Many Useful Miscellaneous Receipts and Full Directions for the Construction of an Economical Drying-Chimney and Apparatus on an Entirely Original Plan
Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes [EPUB ebook]
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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Limba Engleză ● Format EPUB ● Pagini 168 ● ISBN 9781473394087 ● Editura Read Books Ltd. ● Publicat 2015 ● Descărcabil 3 ori ● Valută EUR ● ID 4400736 ● Protecție împotriva copiilor Adobe DRM
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