- We will send in 10–14 business days.
/images/books/9912033/9781447463313.jpg)
- Author: Anon
- Publisher: Angell Press
- ISBN-10: 1447463315
- ISBN-13: 9781447463313
- Format: 14 x 21.6 x 0.9 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
The Book for All Households - Or, The Art of Preserving Animal and Vegetable Substances for Many Years (e-book) (used book) | bookbook.eu
Reviews
Description
This vintage book contains a detailed guide on the preserving of meat and vegetables. A comprehensive and timeless volume, this handbook is highly recommended for those with an interest in long-term food storage, and would make for a great addition to collections of culinary literature. Contents include: "Description of the manufactories that I have established for the execution of my process on a large scale", "Bottles and Vessels", "Stoppers", "Closure", "Pot-au-Feu", "Consommé", "Bouillon or Pectoral Jelly", "Fillet of Beef, Mutton, Fowl, and Partridge", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.01:49:38
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Anon
- Publisher: Angell Press
- ISBN-10: 1447463315
- ISBN-13: 9781447463313
- Format: 14 x 21.6 x 0.9 cm, minkšti viršeliai
- Language: English English
This vintage book contains a detailed guide on the preserving of meat and vegetables. A comprehensive and timeless volume, this handbook is highly recommended for those with an interest in long-term food storage, and would make for a great addition to collections of culinary literature. Contents include: "Description of the manufactories that I have established for the execution of my process on a large scale", "Bottles and Vessels", "Stoppers", "Closure", "Pot-au-Feu", "Consommé", "Bouillon or Pectoral Jelly", "Fillet of Beef, Mutton, Fowl, and Partridge", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Reviews