FISH COOKERY. By Jane Grigson.

FISH COOKERY. By Jane Grigson.

THE RIVER COTTAGE COOKBOOK. By Hugh Fearnley-Whittingstall.

THE RIVER COTTAGE COOKBOOK. By Hugh Fearnley-Whittingstall.

HOME SMOKING AND CURING: HOW YOU CAN SMOKE-CURE, SALT AND PRESERVE FISH, MEAT AND GAME. By Keith Erlandson.

1977 1st edition. 8vo (140 x 221mm). Ppviii,118. B/w line illustrations. Brown boards, spine titled in gilt.

The least technical, and most useful to the amateur, book on smoke-curing, salting and preserving fish, meat and game. Sections include: Advice on choosing raw ingredients; Making the most of meats in season; How to smoke-roast meat; Easy to follow instructions for building your own kiln; Useful information on commercial smokers.
£11.00
Availability: In stock
Book Code
46756
More Information
Author Erlandson (Keith).
Book Code 46756
ISBN 0214203220 / 0214203220
Book Description Browning to edges, good-plus in used, tanned and slightly spine-faded dust-wrapper.
Book Cover Hardcover
Published Date 1977
Publisher Barrie and Jenkins.
Place London.