Andere Kunden interessierten sich auch für
![The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes]( "The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes")
The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes21,99 €![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]]( "Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]")
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]24,89 €![BBQ for All: Year-Round Outdoor Cooking with Recipes for Meat, Vegetables, Fish, & Seafood]( "BBQ for All: Year-Round Outdoor Cooking with Recipes for Meat, Vegetables, Fish, & Seafood")
BBQ for All: Year-Round Outdoor Cooking with Recipes for Meat, Vegetables, Fish, & Seafood26,99 €![Fish, Flesh, And Fowl]( "Fish, Flesh, And Fowl")
Fish, Flesh, And Fowl20,99 €![The Ultimate 30 Days Whole Foods Challenge]( "The Ultimate 30 Days Whole Foods Challenge")
The Ultimate 30 Days Whole Foods Challenge25,99 €![Smoking and Salt Curing]( "Smoking and Salt Curing")
Smoking and Salt Curing87,99 €![Meat Substitutes (1907)]( "Meat Substitutes (1907)")
Meat Substitutes (1907)21,99 €
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]](https://bilder.buecher.de/produkte/41/41239/41239136m.jpg "Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]")
The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts is a book written by James Robinson in 1847. The book provides a comprehensive guide on the art of preserving meat and fish through curing, pickling, and smoking. It covers both British and foreign methods of preservation, offering readers a wide range of techniques to choose from.The book is divided into several chapters, each focusing on a particular aspect of meat and fish preservation. The first chapter provides an overview of the different types of meat and fish that can be preserved, along with the various methods that can be used for each. The following chapters delve into the specifics of each preservation method, providing detailed instructions on how to prepare and preserve meat and fish using salt, vinegar, smoke, and other ingredients.In addition to the main chapters on curing, pickling, and smoking, the book also includes many useful miscellaneous recipes for sauces, condiments, and other food items that can be used to enhance the flavor of preserved meat and fish. These recipes are interspersed throughout the book, providing readers with a wealth of information on how to create delicious and flavorful preserved foods.Overall, The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts is an invaluable resource for anyone interested in the art of meat and fish preservation. Its detailed instructions and wide range of techniques make it a must-read for anyone looking to preserve food at home.And Full Directions For The Construction Of An Economical Drying Chimney And Apparatus, On An Entirely Original Plan.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.