The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes - James Robinson

The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes

By James Robinson

  • Release Date - Published: 2015-05-06
  • Book Genre: Methods
  • Author: James Robinson
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The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes James Robinson read online review & book description:

This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: “Bloaters”, “Dutch Salmon”, “Dutch Herrings”, “Smoked Sprats”, “Smoked Mackerel”, “Dried Whitebait”, “Kippered Haddocks”, “Smoked Eels”, “Sprats as Anchovies”, “Smoked pilchards as Sardinias”, “Pilchards, Preserved in Butter”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

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