A.D. Livingston's Big Book of Meat

Home Smoking, Salt Curing, Jerky, and Sausage

Häftad, Engelska, 2018

291 kr

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Beskrivning

Written with A.D. Livingston's signature wit and wisdom, his Big Book of Meat is a down-to-earth guide to making sausage, jerky, and home-smoked and dry-cured meats easily and inexpensively in your own kitchen! This book explains how to:Choose the right equipment to make sausage and pork, venison, beef, chicken and fish.Create deli-style cold cuts.Dry and store jerky.Salt-cure country hams and other meats.Build a modern walk-in smokehouse.Adapt today's materials to yesterday's traditional methods.Choose woods and fuels for smoking.And so much more!As A.D. once said, 'You can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hard-wood smoke.' All country cooks and sportsmen in particular will treasure this cookbook.

Produktinformation

Utgivningsdatum:2018-08-31
Mått:190 x 235 x 25 mm
Vikt:771 g
Format:Häftad
Språk:Engelska
Antal sidor:400
Förlag:Rowman & Littlefield
ISBN:9781493026029

Utforska kategorier

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Mer om författaren

The late A.D. Livingston, wrote a regular column for Gray's Sporting Journal and was the author of more than a dozen cookbooks, including Cast-Iron Cooking, The Curmudgeon's Book of Skillet Cooking, The Whole Grain Cookbook and On The Gill. he cooked, fished, hunted and wrote from his home in Florida.

Recensioner i media

AD Livingston was a legendary food columnist for the Gray's Sporting Journal in the USA. Perhaps less known in the UK, he was, however, an avid huntsman, fisherman and a talented cook, so you might want to add his book to your collection. The Big Book of Meat is exactly what it says in the title — filled with meat from cover to cover. You will find recipes for jerky, sausages and cold-smoked and salt-cured meats — what's not to like? It covers all types of meat, from beef, through venison, all the way to fish — and it does cover them in depth as the book is over 390 pages! So, if you fancy a bit of yeehaw in your kitchen — grab a copy now.

Innehållsförteckning

Part One: JerkyPart Two: SausagePart Three: Cold-Smoking and Salt-Curing MeatMetric Conversion TablesGlossarySources of Materials and SuppliesFurther ReadingIndexAbout the Author