Methods for Preserving Meat and Fish

Autori

• Jules Gouffé

Parametri

• 82 pagine
• 3 ore di lettura

• Libri di cucina

Maggiori informazioni sul libro

The book serves as a practical guide to various methods of preserving fish and meat, including smoking, tinning, salting, and pickling. It features straightforward language and numerous illustrations, making it accessible for those interested in economical living. Topics covered range from salted and smoked meats to pickled vegetables and preserved fish. This edition also includes a new introduction focused on food preservation, appealing to both culinary enthusiasts and collectors of vintage cooking literature.

Lingua: Inglese

Pubblicato: 2011

(In brossura)