MASTERING THE CRAFT OF SMOKING FOOD. By Warren R. Anderson.
(2006) 2007 1st UK edition. 8vo paperback (153 x 228mm). Pp319. B/w photographs and line illustrations.
"An exceptionally complete guide to making real smoked food at home that tastes far better than the majority of commercially made products. One of the oldest methods known to man for preserving meat, smoking over a controlled fire is a technique mastered by every human culture we have knowledge of. It includes the making of bacon, ham, pastrami, jerky, sausage, smoked cheese, salmon, beef and many more. [Includes] illustrations and recipes... this book is highly recommended for aspiring amateur ...cooks and seasoned professional chefs alike as a superb ...reference for the preparation of smoked meats".
"An exceptionally complete guide to making real smoked food at home that tastes far better than the majority of commercially made products. One of the oldest methods known to man for preserving meat, smoking over a controlled fire is a technique mastered by every human culture we have knowledge of. It includes the making of bacon, ham, pastrami, jerky, sausage, smoked cheese, salmon, beef and many more. [Includes] illustrations and recipes... this book is highly recommended for aspiring amateur ...cooks and seasoned professional chefs alike as a superb ...reference for the preparation of smoked meats".
£6.00
Availability:
Out of stock
Book Code
48580
| Author | Anderson (Warren R.). |
|---|---|
| Book Code | 48580 |
| ISBN | 1846890454 / 9781846890451. |
| Book Description | Slight spotting to top edge, else good clean second-hand paperback. |
| Book Cover | Paperback |
| Published Date | 2007 |
| Publisher | Quiller Press. |
| Place | Shrewsbury, Shropshire. |