HOME SMOKING AND CURING: HOW TO SMOKE-CURE FISH, MEAT AND GAME. By Keith Erlandson.
(1977)1985 2nd edition paperback reprint. 8vo paperback (136 x 216mm). Pp144. B/w line illustrations.
This is the eagerly awaited new edition of this perennially popular and useful book. The least technical, and most useful to the amateur, book on smoke-curing, salting and preserving fish, meat and game. Sections include: Advice on choosing raw ingredients; Making the most of meats in season; How to smoke-roast meat; Easy to follow instructions for building your own kiln; Useful information on commercial smokers.
This is the eagerly awaited new edition of this perennially popular and useful book. The least technical, and most useful to the amateur, book on smoke-curing, salting and preserving fish, meat and game. Sections include: Advice on choosing raw ingredients; Making the most of meats in season; How to smoke-roast meat; Easy to follow instructions for building your own kiln; Useful information on commercial smokers.
£8.00
Availability:
In stock
Book Code
60326
| Author | Erlandson (Keith). |
|---|---|
| Book Code | 60326 |
| ISBN | 0091415519 / 0091890292. |
| Book Description | Creases to covers, marks to edges but a good-plus second-hand paperback. . |
| Book Cover | Paperback |
| Published Date | 1982 |
| Publisher | Ebury Press. |
| Place | London. |