Make your own bacon and ham and other salted, smoked and cured meats

Häftad, Engelska, 2016

206 kr

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Beskrivning

There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.

Produktinformation

Utgivningsdatum:2016-10-06
Mått:127 x 197 x 14 mm
Vikt:170 g
Format:Häftad
Språk:Engelska
Antal sidor:208
Förlag:Little, Brown Book Group
ISBN:9781845285920

Utforska kategorier

Matkonservering inom Mat och dryck
Matlagning: särskilda råvaror inom Mat och dryck

Mer om författaren

Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio's Gardener's Question Time, he also writes a regular gardening column for The Daily Mirror as 'Mr. Digwell' and has contributed to countless gardening and cookery magazines.