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This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: 'Beef Salted and Smoked'; 'Pork'; 'Salted Basket of Beef'; 'Salted Ox Tongue'; 'Salted and Smoked Ox Tongue'; 'Pottings Poultry - Game - Fish'; 'Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat'; 'Fish Preserved in Tins'; 'Tinned Fish'; and 'Meats, Poultry and Fish'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.
| Autorius: | Various |
| Leidėjas: | Vintage Cookery Books |
| Išleidimo metai: | 2011 |
| Knygos puslapių skaičius: | 144 |
| ISBN-10: | 1446531813 |
| ISBN-13: | 9781446531815 |
| Formatas: | 216 x 140 x 8 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Preserving Meat and Fish - Tinning, Canning, Salting and Smoking“
