A.D. Livingston's Big Book of Meat

Home Smoking, Salt Curing, Jerky, and Sausage

A. D. Livingston (Autor)

Buch | Softcover

392 Seiten

2018
The Lyons Press (Verlag)
978-1-4930-2602-9 (ISBN)

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From the legendary food columnist for Gray's Sporting Journal (US), three of his good humoured, savvy and down-to-earth cookbooks have been combined in to one package.

Written with A.D. Livingston's signature wit and wisdom, his Big Book of Meat is a down-to-earth guide to making sausage, jerky, and home-smoked and dry-cured meats easily and inexpensively in your own kitchen!

This book explains how to:

Choose the right equipment to make sausage and pork, venison, beef, chicken and fish.
Create deli-style cold cuts.
Dry and store jerky.
Salt-cure country hams and other meats.
Build a modern walk-in smokehouse.
Adapt today's materials to yesterday's traditional methods.
Choose woods and fuels for smoking.

And so much more!

As A.D. once said, 'You can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hard-wood smoke.' All country cooks and sportsmen in particular will treasure this cookbook.

The late A.D. Livingston, wrote a regular column for Gray's Sporting Journal and was the author of more than a dozen cookbooks, including Cast-Iron Cooking, The Curmudgeon's Book of Skillet Cooking, The Whole Grain Cookbook and On The Gill. he cooked, fished, hunted and wrote from his home in Florida.

Part One: Jerky

Part Two: Sausage

Part Three: Cold-Smoking and Salt-Curing Meat

Metric Conversion Tables
Glossary
Sources of Materials and Supplies
Further Reading
Index
About the Author

Erscheinungsdatum	13.06.2018
Verlagsort	Guilford
Sprache	englisch
Maße	190 x 235 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-4930-2602-X / 149302602X
ISBN-13	978-1-4930-2602-9 / 9781493026029
Zustand	Neuware