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

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

Description

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.


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Details

Author(s)
Paul Peacock
Format
Paperback | 208 pages
Dimensions
160 x 199 x 16mm | 166g
Publication date
06 Oct 2016
Publisher
Little, Brown Book Group
Imprint
Robinson
Publication City/Country
London, United Kingdom
Language
English
Edition Statement
UK ed.
Illustrations note
line-drawing illustrations of cuts of meat and how to prepare
ISBN10
1845285921
ISBN13
9781845285920
Bestsellers rank
33,048