Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables Lindy Wildsmith

ISBN: 9781440205125

Published: July 29th 2010

Paperback

287 pages


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Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables  by  Lindy Wildsmith

Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables by Lindy Wildsmith
July 29th 2010 | Paperback | PDF, EPUB, FB2, DjVu, audiobook, mp3, ZIP | 287 pages | ISBN: 9781440205125 | 10.19 Mb

Today, with fridges, freezers and vacuum packaging you dont need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. Learn the treasuredMoreToday, with fridges, freezers and vacuum packaging you dont need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process.

Learn the treasured age-old techniques for smoking, salting, spicing, marinating, spicing, drying, pickling and potting by following detailed step-by-step instructions, guidelines, hints, tips and artfully displayed color photos. Whether youre a home cook, fishermen, wild game hunter or an inspiring chef, you can give as much of yourself as you like to these artisan crafts.



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