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Books : Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game
Back
Binding: Hardcover
Dewey Decimal Number: 641.46
EAN: 9780091927608
Edition: New Ed
ISBN: 0091927609
Label: Ebury Press
Manufacturer: Ebury Press
Number Of Items: 1
Number Of Pages: 144
Publication Date: June 01, 2009
Publisher: Ebury Press
Release Date: October 07, 2008
Studio: Ebury Press
Related Items:
Editorial Review:
Product Description:
In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.
From the Trade Paperback edition.
Rating:
- Not for people who'd like to preserve
This book was written with a distinct Euro flavor, and specifically does not cover salt cure for preservation. Unfortunately, this was why I bought the book. If you're looking for methods of preservation, don't buy it. If you're looking for how to make kippers or kinnan salmon, fine. I found nothing useful to an American looking to learn the old ways of salt/brine cure and smoking for quality preservation.
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Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game
by: Keith Erlandson
Our Price: 198,506.00
Prices excluding shipping charge.Availability: Usually ships in 2 to 3 weeks
Dewey Decimal Number: 641.46
EAN: 9780091927608
Edition: New Ed
ISBN: 0091927609
Label: Ebury Press
Manufacturer: Ebury Press
Number Of Items: 1
Number Of Pages: 144
Publication Date: June 01, 2009
Publisher: Ebury Press
Release Date: October 07, 2008
Studio: Ebury Press
Related Items:
- Home Book of Smoke Cooking: Meat, Fish & Game
- Cold-Smoking & Salt-Curing Meat, Fish, & Game
- Basic Butchering of Livestock & Game
- Root Cellaring: Natural Cold Storage of Fruits & Vegetables
- The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
- see more
Editorial Review:
Product Description:
In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.
From the Trade Paperback edition.
Average Rating:
Rating:
- Not for people who'd like to preserveThis book was written with a distinct Euro flavor, and specifically does not cover salt cure for preservation. Unfortunately, this was why I bought the book. If you're looking for methods of preservation, don't buy it. If you're looking for how to make kippers or kinnan salmon, fine. I found nothing useful to an American looking to learn the old ways of salt/brine cure and smoking for quality preservation.
Arts & Photography • Biographies & Memoirs • Business & Investing • Children's Books • Comics & Graphic Novels • Computers & Internet • Cooking, Food & Wine • Entertainment • Gay & Lesbian • Health, Mind & Body • History • Home & Garden • Law • Literature & Fiction • Medicine • Mystery & Thrillers • Nonfiction • Outdoors & Nature • Parenting & Families • Professional & Technical • Reference • Religion & Spirituality • Romance • Science • Science Fiction & Fantasy • Sports • Teens • Travel •
