Home Smoking and Curing
by Keith Erlandson
Editor: Ebury Publishing
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Smoking and Curing House introduces an inspiring method for preserving and enhancing the subtle flavors of fresh fish and gameWith clear and simple instructions saved by diagrams, Keith Erlandson leads you through the basic techniques of food smokingIf you are looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for receptions, the Smoking and Drying House will guide you through the processWith delicious recipes ranging from smoked pie to rabbit pie to smoked oysters and venison, there are dishes for every occasion.In addition, it contains: * advice on choosing raw materials * most seasonal meats * easy to follow instructions for building your own oven * useful information on the commercial operation of smokers First published in 1977 and never out of print, this classic guide has enabled thousands of home cooks to enjoy smoking and hardening foodComplete with well-tested methods and reliable advice, this book offers a wealth of information for chefs and gourmets like
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