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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

  • Couverture cartonnée
  • 168 Nombre de pages
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Texte du rabat This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smok... Lire la suite
CHF 27.90
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Description

Texte du rabat

This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: "Bloaters", "Dutch Salmon", "Dutch Herrings", "Smoked Sprats", "Smoked Mackerel", "Dried Whitebait", "Kippered Haddocks", "Smoked Eels", "Sprats as Anchovies", "Smoked pilchards as Sardinias", "Pilchards, Preserved in Butter", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

Informations sur le produit

Titre: 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
Auteur:
Code EAN: 9781447463535
ISBN: 1447463536
Format: Couverture cartonnée
Editeur: Read Books
nombre de pages: 168
Poids: 220g
Taille: H216mm x B140mm x T9mm
Année: 2012