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Smoking and Curing
Home Smoking and Curing introduces an inspirational method of retaining
and enhancing the subtle flavours of fresh fish and game. With clear
and simple instructions backed up by diagrams, Keith Erlandson leads
you through the basic techniques of smoking food. Whether you're looking
to prepare your own smoked salmon and bacon, or create some really impressive
dishes for entertaining, Home Smoking and Curing will guide you through
the processes. With delicious recipes ranging from smoked rabbit pie
to smoked oysters and venison, there are dishes for every occasion.
In addition it contains:
--Advice on choosing raw ingredients
--Making the most of meats in season
--A host of other useful information relating to home smoking and curing
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First published in 1977 and never out of print, this classic guide has introduced
thousands of home cooks to the pleasures of smoking and curing food.
Full of well-tested methods and reliable advice, this book offers a wealth
of information for amateur chefs and gourmets alike.
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