An edition of The smoking and curing book
(2007)
The smoking and curing book
by Paul Peacock
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Exploring the basic principles of preserving food, this title provides a guide to getting started, detailing the materials needed, and gives a guide to making ham, bacon, salt beef and cured fish. Additionally there are useful tips and advice on selling, slicing and serving as well as recipes for cure mixes.
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Previews available in: English
Subjects
Smoked foods, Food, PreservationShowing 1 featured edition. View all 1 editions?
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Edition Notes
Includes bibliographical references (page 143).
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| March 4, 2022 | Created by ImportBot | import new book |