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Make Your Own Bacon and Ham and Other Salted, Smoked and Cured Meats
Paul Peacock
€ 13.99
€ 10.69
FREE Delivery in Ireland
Description for Make Your Own Bacon and Ham and Other Salted, Smoked and Cured Meats
Paperback. A competitively priced and authentic guide to preserving meat at home. Num Pages: 208 pages, line-drawing illustrations of cuts of meat and how to prepare. BIC Classification: WBTB; WBW. Category: (G) General (US: Trade). Dimension: 127 x 198 x 16. Weight in Grams: 172.
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.
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.
Product Details
Format
Paperback
Publication date
2016
Publisher
Robinson
Condition
New
Number of Pages
208
Place of Publication
London, United Kingdom
ISBN
9781845285920
SKU
V9781845285920
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-1
About Paul Peacock
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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