Make Your Own Bacon And Ham And Other Salted, Smoked And Cured Meats

Author: Paul Peacock

Stock information

General Fields

Price : $30.00 NZD
ISBN : 9781845285920
Publisher : Little, Brown Book Group
Imprint : Robinson
Contained items :
Publication date : 06 October 2016
Produced in : United Kingdom
RRP : 29.99
Availability date : 13 December 2016
Out of print date :
Agency :
Product Type : books

Special Fields

color :
size :
Author : Paul Peacock
Series :
Bind : Paperback
Edition : 1
Illustrator :
Language : English
Dewey classification : 641.49
Library of Con LOCSH :
Pages : 208
BIC subject :
Illustrations : line-drawing illustrations of cuts of meat and how to prepare
Colour :
Session :
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9781845285920

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.

Promotion info

A competitively priced and authentic guide to preserving meat at home.

Author description

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.

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