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- Author: James Robinson
- Publisher: Blatter Press
- Year: 2012
- Pages: 168
- ISBN-10: 1447463536
- ISBN-13: 9781447463535
- Format: 14 x 21.6 x 1 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes (e-book) (used book) | bookbook.eu
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Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.05:04:39
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: James Robinson
- Publisher: Blatter Press
- Year: 2012
- Pages: 168
- ISBN-10: 1447463536
- ISBN-13: 9781447463535
- Format: 14 x 21.6 x 1 cm, minkšti viršeliai
- Language: English English
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.
Reviews