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Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt

  • Couverture cartonnée
  • 172 Nombre de pages
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Texte du rabat This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using 'Mort... Lire la suite
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Texte du rabat

This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using 'Morton's Salt' and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk. Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature. The chapters include: 'The Triple Action - Cure', 'Why Do More People Use Morton's Smoke-Salt than any Other Kind?', 'Made Easy of Butchering', 'The Better the Cure With Morton's Smoke-Salt', and more. This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.

Informations sur le produit

Titre: Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt
Auteur:
Code EAN: 9781447449829
ISBN: 1447449827
Format: Couverture cartonnée
nombre de pages: 172
Poids: 227g
Taille: H216mm x B140mm x T9mm
Année: 2012

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