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.
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
| 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. |