The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes With Many Useful Miscellaneous Receipts and Full Directions for the Construction of an Economical Drying-Chimney and Apparatus on an Entirely Original Plan
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- Taschenbuch ausgewählt
- eBook
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Sprache:Englisch
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Verlag:Blatter Press
- Blatter Press Fr. 31.90 ausgewählt
- Alpha Editions Fr. 33.90
Fr. 31.90
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
31.10.2012
Verlag
Blatter PressSeitenzahl
168
Maße (L/B/H)
21.6/14/0.9 cm
Gewicht
220 g
Sprache
Englisch
ISBN
978-1-4474-6353-5
This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: "Bloaters", "Dutch Salmon", "Dutch Herrings", "Smoked Sprats", "Smoked Mackerel", "Dried Whitebait", "Kippered Haddocks", "Smoked Eels", "Sprats as Anchovies", "Smoked pilchards as Sardinias", "Pilchards, Preserved in Butter", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
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