Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
01.03.2011
Verlag
Kennelly PressSeitenzahl
84
Maße (L/B/H)
21.6/14/0.5 cm
Gewicht
119 g
Sprache
Englisch
ISBN
978-1-4465-3589-9
This vintage volume contains a collection of historical articles on the butchering, trimming, and curing of beef. These timeless articles contain a wealth of useful information on the most cost-effective ways to prepare beef, and will be of considerable utility to those with an interest in economical cooking. Contents include: ¿Home Meat Curing Made Easy¿, ¿Hereford Breed Annual and Breeders Guide 1930¿, ¿Meats and Meat Products¿, and ¿New Easy Money-Saving Way to Cure all Kinds of Meats at Home and Enjoy the Finest Quality and Flavour¿. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on curing meat.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.