Kód: 12149416
This vintage volume contains a comprehensive guide to curing meat at home, and includes interesting historical information, nutritional facts, instructions for curing a wide range of meat, and other related subjects. Written in si ... celý popis
Nákupom získate 155 bodov
This vintage volume contains a comprehensive guide to curing meat at home, and includes interesting historical information, nutritional facts, instructions for curing a wide range of meat, and other related subjects. Written in simple language and full of helpful illustrations and handy tips and tricks, this guide will appeal to those with an interest in meat and its preparation. It would make for a worthy addition to any collection of allied literature. The chapters of this book include: 'Meat Curing', 'Meat Makes the Meal', 'Planning for Butchering', 'Butchering Pork', 'Facts about Meat Curing', 'Curing Directions', 'Sweet Pickle Cure', 'Rendering Lard', 'Fat Back - Dry Cured and Pepper', 'Canadian Style Bacon Cured with Tender-Quick', and more. This antiquarian book is being republished now in an affordable, modern edition complete with a new and specially-commissioned introduction to meat curing.
Zaradenie knihy Knihy po anglicky Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes
62 €
Osobný odber Bratislava a 2642 dalších
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