Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game

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Description

In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.

Product details

EAN/ISBN:: 9780091927608
Edition:: Illustrated
Format:: Illustriert
Medium:: Bound edition
Number of pages:: 144
Publication date:: 2008-09-04
Publisher:: Ebury Press

EAN/ISBN:: 9780091927608
Edition:: Illustrated
Format:: Illustriert
Medium:: Bound edition
Number of pages:: 144
Publication date:: 2008-09-04
Publisher:: Ebury Press

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