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Opis

This antique text contains a comprehensive guide on the art of curing, pickling and smoking various types of meat and fish, using both British and foreign methods. Containing a wealth of interesting and helpful recipes (as well as plans for the construction of drying apparatus), this text is perfect for anyone with an interest in the subject and contains timeless information still as useful today as it was at the time of its original publication. The chapters of this text include advice on: Dutch Salmon, Smoked Sprats, Smoked Mackerel, Dried Whitings, Kippered Haddocks, Smoked Eels, Buckland Split Herrings, Pickled Oysters, and much more besides! This book was originally published in 1847, and is proudly republished now, complete with a new introduction on the subject.

Szczegóły książki

• Pełny tytuł: The Whole Art of Curing, Pickling and Smoking Meat and Fish Both in the British and Foreign Modes - With Many Useful Miscellaneous Receipts and Full D
• Autor: James Robinson
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 168
• EAN: 9781447463535
• ISBN: 1447463536
• ID: 12158354
• Wydawca: Blatter Press
• Waga: 222 g
• Wymiary: 216 × 140 × 9 mm
• Data wydania: 31. October 2012

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