Home Smoking and Curing
How to Smoke-Cure Meat, Fish and Game
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5 733 Ft (5 460 Ft + 5% VAT)
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5 733 Ft
Availability
Out of print
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Ebury Press
- Date of Publication 4 September 2008
- ISBN 9780091927608
- Binding Hardback
- No. of pages138 pages
- Size 206x144x18 mm
- Weight 239 g
- Language English 0
Categories
Long description:
Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains:
* advice on choosing raw ingredients
* making the most of meats in season
* easy to follow instructions for building your own kiln
* useful information on commercial smokers
First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.
