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- Publisher: Kennelly Press
- Year: 2011
- Pages: 84
- ISBN-10: 1446535894
- ISBN-13: 9781446535899
- Format: 14 x 21.6 x 0.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Preparing Beef for the Table - A Collection of Articles on Butchering, Trimming and Curing Beef (e-book) (used book) | bookbook.eu
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Description
This vintage volume contains a collection of historical articles on the butchering, trimming, and curing of beef. These timeless articles contain a wealth of useful information on the most cost-effective ways to prepare beef, and will be of considerable utility to those with an interest in economical cooking. Contents include: "Home Meat Curing Made Easy", "Hereford Breed Annual and Breeders Guide 1930", "Meats and Meat Products", and "New Easy Money-Saving Way to Cure all Kinds of Meats at Home and Enjoy the Finest Quality and Flavour". Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on curing meat.
EXTRA 10 % discount with code: EXTRA
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- Publisher: Kennelly Press
- Year: 2011
- Pages: 84
- ISBN-10: 1446535894
- ISBN-13: 9781446535899
- Format: 14 x 21.6 x 0.5 cm, minkšti viršeliai
- Language: English English
This vintage volume contains a collection of historical articles on the butchering, trimming, and curing of beef. These timeless articles contain a wealth of useful information on the most cost-effective ways to prepare beef, and will be of considerable utility to those with an interest in economical cooking. Contents include: "Home Meat Curing Made Easy", "Hereford Breed Annual and Breeders Guide 1930", "Meats and Meat Products", and "New Easy Money-Saving Way to Cure all Kinds of Meats at Home and Enjoy the Finest Quality and Flavour". Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on curing meat.
Reviews