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

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

(Autor)

Buch | Softcover
208 Seiten
2016
Robinson (Verlag)
978-1-84528-592-0 (ISBN)
12,45 inkl. MwSt
A competitively priced and authentic guide to preserving meat at home.
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.

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.

Erscheint lt. Verlag 13.12.2016
Zusatzinfo line-drawing illustrations of cuts of meat and how
Verlagsort London
Sprache englisch
Maße 127 x 197 mm
Gewicht 170 g
Themenwelt Sachbuch/Ratgeber Essen / Trinken Themenkochbücher
ISBN-10 1-84528-592-1 / 1845285921
ISBN-13 978-1-84528-592-0 / 9781845285920
Zustand Neuware
Haben Sie eine Frage zum Produkt?
Mehr entdecken
aus dem Bereich
Rezepte zum Einmachen und Selbermachen

von Gräfe und Unzer Verlag GmbH

Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
25,00