HOME SMOKING AND CURING: HOW TO SMOKE-CURE FISH, MEAT AND GAME. By Keith Erlandson.
(1977) 2008 new edition. 8vo (138 x 207mm). Ppvi,138. B/w illustrations. Laminated boards, issued without a dust-wrapper.
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.
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.
£12.00
Availability:
In stock
Book Code
20584
| Author | Erlandson (Keith). |
|---|---|
| Book Code | 20584 |
| ISBN | 0091927609 / 9780091927608. |
| Book Description | Fine new copy, issued without a dust-wrapper. |
| Book Cover | Hardcover |
| Published Date | 2008 |
| Publisher | Ebury Press. |
| Place | London. |