Make your own bacon and ham and other salted, smoked and cured meats
Seiten
2016
Robinson (Verlag)
978-1-84528-592-0 (ISBN)
Robinson (Verlag)
978-1-84528-592-0 (ISBN)
A competitively priced and authentic guide to preserving meat at home.
There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio's Gardener's Question Time, he also writes a regular gardening column for The Daily Mirror as 'Mr. Digwell' and has contributed to countless gardening and cookery magazines.
| Erscheint lt. Verlag | 13.12.2016 |
|---|---|
| Zusatzinfo | line-drawing illustrations of cuts of meat and how |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 127 x 197 mm |
| Gewicht | 170 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-84528-592-1 / 1845285921 |
| ISBN-13 | 978-1-84528-592-0 / 9781845285920 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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