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Blatter Press
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 Di
Product Code:
9781447463535
ISBN13:
9781447463535
Condition:
New
$22.97
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 Di
$22.97
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.
| Author: James Robinson |
| Publisher: Blatter Press |
| Publication Date: Nov 05, 2012 |
| Number of Pages: 168 pages |
| Binding: Paperback or Softback |
| ISBN-10: 1447463536 |
| ISBN-13: 9781447463535 |
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